HAZARD ANALYSIS AND CRITICAL CONTROL POINTPRINCIPLESAND APPLICATION GUIDELINES HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Conduct a hazard analysis. Determine the critical control points (CCPs). Establish…

OHSAS 18001 is a Health and Safety Management System developed to assist in the reduction and prevention of accidents and accident related loss of lives, equipment and time. Certification to OHSAS 18001 demonstrates a company’s commitment to a safer working…