Hazard Analysis Critical Control Point (HACCP)
HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization's Total Quality Management system.
The food industry has recently implemented a universally recognized food safety auditing system, known as GFSI (Global Food Safety Initiative). The purpose of which is to allow industries access to unbiased formal third party audit reports of any inspected facility, eliminating time consuming and costly audits from individual companies. The GFSI has several approved auditing systems, one of which is BRC (British Retail Consortium). Afeef Cashews has been certified with the BRC label which shows our commitment to the food safety standards.
British Standards Institution
British Standards develops standards and standardization solutions to meet the needs of business and society. BSI British Standards is recognized by the UK Government as the National Standards Body (NSB) for the UK and we develop, publish and market standards and related information products.A standard is a published document that contains a technical specification or other precise criteria designed to be used consistently as a rule, guideline, or definition. All standards take the form of either: specifications, methods, vocabularies, codes of practice or guides. All formal standards are developed with a period of public enquiry and full consultation. They incorporate the views and expertise of a very wide range of interests from consumers, academia, special interest groups, government, business and industry. As a result, standards represent a consensus on current best practice
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ISO 22000 : 2005
Specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements: interactive communication, system management, prerequisite programs, HACCP principles. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes.