The development of an increasingly developed food world requires each country to collaborate to meet their needs. The process of international trade is not always easy to do and usually the provisions applied by destination countries are non-negotiable.

Regulation and sensitive issues concerning food are considered by a country to be able to import food and food from other countries. To overcome these problems, the export-oriented food and beverage industry must meet international quality standards related to food safety management systems.
This is also a requirement that must be met by companies engaged in the food chain.

HACCP Certification for Food Safety address food security demands and help trade food products that meet food safety criteria and consumer demands on health and environmental sustainability.

Scope of work
HACCP certification is evidence of the effective application of HACCP issued by an independent HACCP Certification Body and is a guarantee of food safety through a system that is designed systematically and integrated.
As for the scope of the examination such as:
Cocoa, Tea and Processed Products,
Sugar, Honey and its Processed Products,
Fats, Oils and Processed Products,
Vegetables and their processed products,
Drinking Water and its Products and Drinking,
Meat and processed products,
Poultry and Processed Results,
Serelia, seeds, tubers, and processed products,
Food Additives and Auxiliaries
Spices and Processed Products and
Seasoning

HACCP Certification Process:
Defining the scope of certification; A preliminary visit was conducted to see the gap analysis and diagnosis between the standards applied by the organization against HACCP; Audit certification in 2 stages, namely: Stage 1:
Preliminary audits, namely document and pre-audit audits to test the level of implementation of the HACCP Certification system in the organization, in preparation for conducting a certification audit;
Stage 2:
Certification audit, which is a comprehensive audit to assess the effectiveness of HACCP implementation based on the documentation system that has been made and the scope of HACCP application; Certification issued by UQAS in accordance with the scope of application of the HACCP system and the standards applied by the company and is valid for 3 years from the date of ratification; A supervisory audit will be conducted by IAS to monitor the level of maintenance of the HACCP system; Recertification audit, after 3 years – IAS will conduct an overall certification audit of the organization that has been certified.

How it helps your Organization
We provide comprehensive support for creating and implementing a suitable HACCP Certification for Food Safety, which is an internationally accepted standards for preventing microbiological, chemical and physical contamination, along the food supply chain. A HACCP standard is designed to provide increased control and monitoring during critical stages of the food processing chain. Food safety management system should allow you to identify and control any hazards that could pose a danger to the preparation of safe food. It involves identifying and forecasting what can go wrong, planning to prevent it and making sure you are doing it. HACCP is a legal requirement but will also benefit your business. Check out these some frequently asked Questions.
After reading that you have a question in Mind that how to get ISO Certification for that there are many ISO certification Body to fulfill that. HACCP Certification Body helps to check out the ISO procedure.

Who can applicable for HACCP?
• Fruits & Vegetables
• Dairy Products
• Meat & Meat Products
• Farms, Fish & Fishery Products
• Nuts & Nut Products
• Bakery & Confectionary
• Restaurants & Hotels
• Fast Food Operations etc.
Why your Buisness Should Take HACCP Certification?
Considering HACCP Certification for your business? We’ve thought of our Top 5 reasons why your business should be looking at HACCP Certification. In food safety management a fundamental approach to managing risk is implementing a HACCP framework. This abbreviation represents Hazard Analysis and Critical Control Point. It is a system that recognizes, evaluates and controls hazards that are important for food safety. But it’s not normal for companies who don’t handle food to be requested for HACCP Certification ; any company in the supply chain could be approached by their customers or clients for HACCP Certification.

1. Provides confidence around the production of food safety system
Frequently a beginning stage for an association is that a customer has requested that they are certified. Why is this the case? To get confirmation an organisation needs to demonstrate it has processes in place to recognize and control any food safety risks. This capability is Audited by an independent third party prior to any Certifications being issued. This is the place the incentive in the accreditation lies. Consumers and customers can take assurance that the procedures in place meet the requirements of established best practice.
2. Access to an expanded market
As HACCP Services is a requirement for many potential customers organisations find there is access to a more prominent market once they have Certification. It is additionally something that can be utilized in marketing to try and increase some of that market opportunity.
3. Improved Reputation
One of the major risks to a company is a loss of reputation. Imagine the impact of a company that has an incident with its food handling that impacts on its customers and ultimately consumers. HACCP Services helps establish a risk management framework to prevent a major loss of reputation.The opposite side of this is that having Food Safety Management Certification implies HACCP Certification helps enhance the reputation of the organisation due to the confidence it provides consumers and customers.
4. Improved productivity reduction of waste and re-work
Similarly as with any good quality and risk management process, waste is recognized and taken out of the procedure. This helps organisations achieve the benefits of improved productivity.
5. Representative awareness and involvement

A fundamental part of the Certification procedure is making sure employees are adequately trained and are aware of their role in the food safety management system. This helps improve consistency of procedure as well as makes a more engaged workforce.

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