HACCP

HACCP is a management system that allows us to identify and evaluate potential risks at all stages of food production and processing. It aims food safety at all stages food chain. The HACCP principles are part of the European Directives and the Albanian Food Legislation, the implementation of which is a legal requirement for all operators of food industry.

Benefit to customer

- Systematic approaches to identifying and solving problems
- Reduce money and time costs for food safety problems
- Safer food products for the consumer
- Higher efficienc
- Increasing the reliability and consumer satisfaction
- Increased competitiveness in the domestic market
- It avoids the barriers of international trade

Basis

Codex Alimentarius

Codex Alimentarius

Link