Food Safety
HACCPHazard Analysis and Critical Control Points
Qualification and system building for HACCP, a preventive system that identifies and controls food safety hazards at every stage of production and handling.
Practical benefits
- Protect consumer health
- Meet regulatory requirements
- Reduce contamination and recall risks
- Strengthen customer trust
- A solid foundation for ISO 22000
How we work
Your path to readiness, in six stages
A clear sequence from the first conversation to final preparation for the certification or evaluation body.
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Understand
Understand your activity and the required scope.
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Assess
Analyze gaps and evaluate the current situation.
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Develop
Prepare and develop the required documents and procedures.
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Implement
Apply the system and train your team.
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Audit
Conduct the internal audit and address findings.
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Prepare
Final preparation and coordination with the certification or evaluation body.
Project duration is estimated after studying your organization’s size, scope and current readiness.
Talk to a QOM consultant
Tell us about your organization and what you are aiming for. The first consultation is free.