ISO 9001 + HACCP - Hazard Analysis and Critical Control Point

HACCP is an internationally recognized protocol that addresses food safety by application of a systematic approach of HACCP principles by food operators from procurement of raw materials to consumption of finished products. HACCP principles can be aligned with ISO 9001 quality management system to ensure an effective food safety system. QIC Protech scheme of ISO 9001 aligned with HACCP is UKAS accredited.

Hazard Analysis Critical Control Point certificate demonstrates to customers that the respective Organization is committed to producing and trading safe food. HACCP certification  built around the seven principles include:
1) Hazard analysis
2) CCP identification,
3) monitoring procedures, 
4) corrective actions, 
5) verification procedures, 
6) establishing critical limits, and
7) documentation and record-keeping.Many leading manufacturers use the HACCP system for food safety management programs in compliance with Global Food Safety Initiatives (GFSI) audit schemes. HACCP applies to organizations of any type and size dealing in procuring and producing food products. 

Why ISO 9001 + HACCP - Hazard Analysis and Critical Control Point
  • The main benefits of HACCP are as follows:
  • Increases the quality of food standards.
  • Organize the process to produce safe food.
  • Reduce the likelihood of customer complaints.
  • Adopting the HACCP process attracts more customers.
  • Implementing HACCP promotes team efficiency.



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