HACCP Certification Hazard Analysis and Critical Control Points Hazard Analysis and Critical Control Points (HACCP) is the acronym for “Hazard Analysis and Critical Control Points.” This internationally recognized food management system aims at protecting food safety and reducing food-related health hazards. It helps the business identify and control the risks that cause health hazards. HACCP certification demonstrates the excellence of a food business and recognizes that the business has developed a food management system in compliance with HACCP principles. An external certification authority has the necessary knowledge and skills to undertake an evaluation of the HACCP system or HACCP plan

ISO:22000 Food Safety Management Systems ISO 22000: Food safety management systems Requirements for any organization in the food chain were first published in 2005. The standard provides international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain. The goal of ISO 22000 is to control and reduce to an acceptable level any safety hazards identified for the end products delivered to the next step of the food chain. An end product is defined as a product that will not undergo any further processing or

The ISO 50001 certification is the appropriate response to guarantee a more rational use and better overall energy management, in order to achieve real sustainable development. This standard specifies the requirements for an energy management system and enables an organization that consumes significant quantities of energy to have a systematic approach to continuous improvement of its energy performance, greater energy efficiency, and sustainability, regardless of its type. The standard offers guidance on benchmarking, measuring, documenting, and reporting energy improvements and projected greenhouse gas (GHG) reductions. ISO 50001 Certification can also assist facilities in evaluating and prioritizing the implementation of new