HACCP
HACCP (ISO 22000) - certifies the conformity of food products to the requirements approved by standards ISO 22000-2006 (ISO 22000: 2005) "Food safety management systems".
HACCP system - organizational structure of production, consisting of documents, manufacture processes and resources required for HACCP implementation
The system provides control at all stages of food production, at any point in the production process, storage and marketing, where hazardous situations may occur, and this system is mainly used by enterprises - manufacturers of food products. At that, a special attention is drawn to critical control points at which all types of risks associated with consuming food products, can be prevented, eliminated or reduced to an acceptable level due to the targeted control measures.