Please fill out the interest formHACCP is an international directive, which operates proactively in managing food safety issues through a structured approach of a system development that identifies and verifies the risks and their severity caused by recognized microbiological, chemical and physical hazards.
It is mandatory according to Directive 93/43 of the European Union Council, which has been incorporated into National Law Regulation (EC No. 852/2004) and it is based on 7 basic principles: the conduct of risk analysis, the determination of the critical control points (CCPs), the establishment of critical limits, the monitoring procedures, the establishment of corrective actions, the verification procedures and the continuous documentation and monitoring.
Organizations of all types that are involved in any part of the food supply chain, regardless of their size, activity and sector including those of the primary sector (farming, crop production), those of the secondary sector (manufacturing for producing food and feed) and those specialized in storage, distribution, wholesale and retail of food products
Documentation of each organization's compliance with relevant national and EU legislation, avoidance of any wrong practices, reduction of failures and response to any nutritional crises
Achieving continuous improvement in the safety of the products produced and strengthening consumers' sense of trust in the products of each organization
The company that is interested in being certified according to HACCP Attestation contacts BQC and fills in the certification application and send it to info@bqc.gr or fax it to +302112213726.
BQC is accredited by the Hellenic Accreditation System (ESYD) and issues internationally recognized Certificates. We cooperate with experienced inspectors and experts from all over the world, ensuring the most updated and professional knowledge in any business sector.