Food Safety has become a major issue as poisoning and infections from food, cause major health problems to individual's health and effect considerably the Social Health and Welfare System. The main causes of food poisoning appear to be caused by contaminated food produced or served in food service establishments.
Several food safety systems exist which attempt to ensure food safety, most of them are based on food safety principles known as Hazard Analysis and Critical Control Points (HACCP). It is a science-based management system for assuring that food produced remains safe from chemical, physical and biological hazards by monitoring and controlling critical points at all production stages.

HACCP implementation is based on following seven principles:

• Conduct a hazard analysis
• Determine the critical control points (CCPs)
• Establish critical limits
• Establish monitoring procedures
• Establish corrective actions
• Establish verification procedures
• Establish record-keeping and documentation procedures.

Prerequisite programs such as current Good Manufacturing/Health Practices (GMP/GHPs) are introduced for the development and implementation of successful HACCP plans.
Food safety systems based on the HACCP principles can be successfully applied in agricultural sectors, food processing plants, retail, wholesale food stores, and food service operations.
Companies and organizations applying and gaining certification against HACCP based food safety systems can be universally accepted by government agencies, trade associations and the food industry around the world as reliable business partners.

Q-check and its partners provide accredited certification services against Internationally recognized standards and protocols.
We provide services for

• ISO22000:2005
• FSSC 22000
• BRC
• IFS
• HACCP ASSESMENTS
• Independent second party HACCP assesments

Please contact us in order to choose the most suitable standard or protocol to meet your Organization's needs and your client's requirements.