The HACCP certification favors the integration of the systems of
self-control of the hygienic-sanitary aspects with the standard of
ISO 9001 quality certification.
The service ensures organizations control over the processes
productive, also in compliance with the most recent national and community regulations.
The UNI 10854 standard requires market organizations
food processing to control the hygienic safety of the
foods, so as to prevent any risk of alteration of quality,
characteristics and hygiene.
The organization, implementing a HACCP self-control plan,
improves its image on the market by making known the commitment in the
management and prevention of health and hygiene hazards.
The certification, provided by a third party body, identifies the
critical points of the production process and defines the criteria for
prevent, reduce or eliminate potential risks.