Hazard Analysis and Critical Control Points HACCP
HACCP
Hazard Analysis and Critical Control Points
HACCP is a preventive system that identifies biological, chemical and physical hazards in food production and controls them at critical points.
Certification by AMY International gives your customers, partners and regulators independent assurance that your organization meets the requirements of HACCP.
- Prevents food safety incidents before they happen
- Meets local and international food regulations
- Builds customer and consumer trust
- A foundation for ISO 22000 certification
- Proposal & agreement
You accept our quotation and we sign the certification agreement. - Gap analysis (optional)
A pre-assessment that shows how ready your system is before the formal audit. - Stage 1 audit
Documentation review and readiness check at your site. - Stage 2 audit
On-site audit confirming the system is implemented and effective. - Certification decision
Independent review of the audit and issue of your certificate, valid for three years. - Surveillance audits
Yearly audits in the first and second year to keep the certificate valid. - Recertification
A full audit before the three-year cycle ends to renew certification.
Get a quotation
Send us a few details and we'll prepare a proposal for HACCP certification.
Request a quote