Hazardous and analysis & Critical Control points (HACCP) is a scientific approach to determine hazard in a food system and take action to eliminate or control to ensure the food is safe for consumption. The principles of HACCP has been recognized internationally to ensure food safety in the pursuit of consumer protection.
HACCP is applicable to all types of organizations irrespective of their size, nature, industry or geography of all food chains from farm feed, food manufacturers, transport & storage operators and industry such as producers of equipment, packaging, cleaning agents, additives, ingredients and all things related.
HACCP certification in Kerala is available from various certification bodies and they also provide HACCP training Kerala.
HACCP Certification provides the following benefits:
● Credibility - It is an internationally recognized tool provides greater credibility among current and potential customers
● Compliance - Certification indicates compliance with HACCP-based food safety regulations and measures.
● Demonstrate commitment - working in a HACCP system demonstrates the organization’s commitment towards managing food safety
● Reduces risk - Reduces the risk of unsafe or hazardous products through identification and management of those risk to food safety at critical points
● Consumer and supplier confidence - certification provides increased confidence in the quality of your products from the customer side and within the organization
HACCP Certification in Kochi
The HACCP is applicable to all types of organisations Hospital & Healthcare, trading, manufacturing, software companies etc. UniBiosys Biotech Research Labs (UBRL), managed by UniBiosys Foundation for Education and Research provides food safety training Kerala and also provides HACCP certification in Kochi.
Food Safety training in Kerala
HACCP food safety training programmes offer an overview of the necessity of HACCP management systems and its relation with safety & hygiene of food and beverages processes for consumption by organizations. The training equips one to identify, manage and control risks and hazardous elements related to food safety.
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