HACCP is a management system in which food safety is addressed through
the analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished product.
HACCP Hazard analysis and critical control points
Monday, 25 July 2016
IQC Institute Of Quality And Control certified
As an organization committed to a process of efficiency and
transparency, product safety, system safety and environmental
stewardship, you must be aware that Certification by IQC can lead to
recognition by customers and stakeholders, world wide, enhancing your
ability to compete, market and promote your organizationCertification is
an advancement into a process of continuous improvement and meeting
requirements of tenders: Ministry of Defense Purchasing Administration,
large organizations in Israel and around the world and more.