The Global Standard for Food Safety: Understanding HACCP Certification
HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system that identifies critical points in the production chain at which controls can be applied to prevent or eliminate contamination by pathogens, including bacteria, viruses, parasites, and other microorganisms.
Flavours of Safety: ISO 22000 Certification Explored
ISO 22000 is an internationally recognized standard that sets out the requirements for a food safety management system (FSMS). It encompasses all organizations involved in the food chain, from farmers and manufacturers to retailers and food service providers.