HACCP stands for Hazard Analysis and Critical Control Point and it is mainly designed to identify and minimize hazards in food production. In other words, HACCP is a process in which food safety is addressed by the analysis and control of biological and physical hazards. It is a globally recognized standard for food safety and provides high credibility to potential clients. HACCP defines for the prevention of hazards, not for the finished product inspection it helps to provide a guideline to the organization on how to analyze the hazards and how to reduce or control them for human consumption. The main objective of HACCP is to process and makes the product safe. The Preventive approach of HACCP helps to improve the food management system as well as improve the quality management system.
otabuglobal.com issues HACCP certification in the Bando, malanje. An Otabuglobal HACCP certificate will give your business improved credibility and recognition due to Otabuglobal standing as a recognized IAF and IAS accredited certification body. This can be used by any organization directly or indirectly involved in the food chain including food service providers (canteens, restaurants, fast food chains, caterers, hospitals, hotels, etc.), farms, fisheries, dairies, processors of food for both human and livestock consumption and supporting services such as transporters and distributors.
