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Worldwide Recognition |
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Dedicated Professional |
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Personal and insightful service |
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A single source for all your training and certification needs |
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The qualities of De System’s consulta- nts are: |
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Assertiveness |
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knowledge |
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Experience |
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Empathy |
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HACCP can be implemented by any organiz ation directly or indirectly involved in the food chain and pharmaceutical industry including: |
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Farms, fisheries and dairies |
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Processors of meats, fish and feed |
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Manufacturers of bread and cereals, beverages, canned and frozen food. |
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Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers |
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Manufacturers of prescription and non-prescription drugs and remedies |
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Halal is an Arabic word meaning lawful or permitted. All foods are considered halal except the following, which are haram: |
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Swine/pork and its by-products |
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Animals improperly slaughtered or dead before slaughtering |
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Animals killed in the name of anyone other than ALLAH (God) |
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Alcohol and intoxicants |
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Carnivorous animals, birds of prey and land animals without external ears |
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Blood and blood by-products |
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Foods contaminated with any of the above products |
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| It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption. |
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| It avoids traditional "end product testing" and seeks to identify hazards and reduce risks throughout all stages from producer to plate. |
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| The approach was originally derived from Engineering System's - "Failure Mode and Effect Analysis". It was further developed by Pillsbury / NASA for the American Space Programme. Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space. |
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| HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries. |
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Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels. |
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Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels. |
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Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards. |
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Establishing and implementing effective monitoring procedures at critical control points. |
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Establishing corrective actions when monitoring indicates that a critical control point is not under control. |
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Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs. |
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And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs. |
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Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or "proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely,foods typically labeled as Jewish aren't necessarily kosher. Jewish foods are generally those dishes that are traditionally Jewish. Contact us for Kosher certificate. |
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The British Retail Consortium (BRC) created the global standard for food, establishing a single common standard for the evaluation of companies supplying retailer branded foods. It has been developed to assist retailers in fulfilling legal obligations and to ensure the highest level of client protection. We provide compliance consultancy certification for BRC. |
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FDA works with other government agencies and private sector organizations to help reduce the risk of tampering or other malicious, criminal, or terrorist actions on the food and cosmetic supply. Contact us for U.S. FDA registration. |
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For more details: |
click here : ... |
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