Hazard Analysis Critical Control Points (HACCP) is a structured approach to the
identification, assessment of risk (likelihood of occurrence and severity), and control of
hazards associated with a food production process or practice.
ISO 22000 specifies the requirements of a Food Safety Management System,
encompassing all the range of food organizations involved in the food chain from
farmers to catering businesses. ISO 22000 creates a uniform and homogeneous platform
of requirements, acceptable to all authorities worldwide.
Our production line follows both standards.