What is food safety certificate/certification?
Food safety certificate is an attestation from a certification body for a food company that it is implementing all requirements of international food standard iso 22000/haccp.It means it is a declaration of a food processing company that the processing of food products intended or if taken will not harm the consumers assurance. Food safety certification assures that the company connected with food processing is well known about how to properly handle food products.
What is food safety?
Food safety means preparation, storage and handling of food the target of preventing foodborne illnesses. It prevents contamination of food. Diseases or germs can be transmitted and transferred from person to person or by other means through food.
Who needs food safety certificate?
Food company or food processing company needs this certificate. Before or during the certification training is necessary for the staffs who are connected with food processing. Restaurant, food packaging company, confectionery, oil manufacturers, fish, meat, vegetables, fast food maker or bakery or other food exporters, can take this food safety certification.
What is HACCP Certificate?
HACCP certificate is a internationally recognized certificate for food safety management system. It is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP stands for Hazard analysis and Critical Control Points. It is based on TS 13001 Standard.
This food standard is an approach that defines the requirements of a safe food management system. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. It covers all stages of food processing steps.
History of HACCP?
In 1959-1960 American space research center NASA emphasized safe food for astronauts. In 1963 World Health Organization (WHO) a specialized organization of UNO develop this idea and later CAC (CodexAllimentarius Commission) published the principles.
Principles of HACCP
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
Who Provides HACCP Certificate?
ISO Certification Body (CB) provides haccp/ISO 22000 Certificate. There are few certification bodies who provides this food standard certificate. If you are looking for low cost certification body in Bangladesh you may contact aas certification.