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We are pleased to
inform you that our production site in Broons as repeated its IFS certification
(International Food Standard) High Level and BRC (British Retail Consortium)
Grade A in June, according to the new methodology 2008. |
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The Hazard
Analysis and Critical Control Points (HACCP) system is a logical, scientific
approach to controlling hazards in production. HACCP is a preventive system for
assuring the safe production of food products.
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The
HA of HACCP represents the logic in the hazard analysis which identifies the
where and how of hazards. The CCP of HACCP represents the critical control
points that provide the control of the process and the proof of control. The
seven principles of the HACCP are:
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Conduct a hazard analysis |
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Identify critical control points |
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Establish critical limits for
CCP |
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Establish monitoring procedures |
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Establish corrective actions |
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Establish recordkeeping
procedures |
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Establish verification
procedures |
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