FAQs
FREQUENTLY ASKED
HACCP Certification in Bahrain is a food safety management system that involves the identification, assessment, and control of physical, biological, and chemical hazards in the production and distribution of food.
The purpose of HACCP certification in Bahrain is to ensure that food products are safe for consumption by controlling potential hazards that could cause harm to consumers.
HACCP certification in Bahrain is often required by regulatory agencies and customers in the food industry, and it is also recommended for food production and distribution companies to implement for their own risk management and to demonstrate their commitment to food safety.
The key principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, implementing verification procedures, and establishing record-keeping and documentation procedures.
The process of obtaining HACCP certification in Bahrain involves conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, implementing verification procedures, and establishing record-keeping and documentation procedures. The company must then undergo an HACCP certification audit by an independent certification body.
ISO HACCP implementation for any organization depends on the focus, knowledge, expertise, and resources available. It also depends on various factors like the complexity of the business, the number of employees, working shifts, and so on.
ISO HACCP requires companies to develop processes for investigation and report of all found nonconformities and OH&S incidents in order to develop plans for corrective action. Careful documentation of all activities and issue correction aids in further improvement plan development and helps to ensure effectiveness.
