HACCP meaning: Hazard Analysis and Critical Control Points. HACCP plan manages food safety by identifying, analyzing, and controlling physical, chemical, biologic and radiological hazards that could harm food. HACCP inspects raw material, the manufacturing stages, distribution, and finished product consumption. Who can use HACCP? The HACCP system applied to the industry focused on food production

The food safety is a topic that shall concern us, although it’s not always like that, this information provided by the World Health Organization will help us to know the basic principles to prevent communicable diseases by mishandling food.   These simple points will help us to guard our family’s health and community by promoting

Last February 14th, 2014, was published on the Official Journal of the Federation, a decree which modifies and adds new dispositions of the Regulation of Sanitary Control of Products and Services. As a result of the decree, on April 14th, 2012 was published the guidelines referred to in article 25 of such regulation. For informative

People familiar with ISO standards know that these standards positively contribute to solutions and benefits for almost all social sectors. ISO 26000 background In 2001, ISO studied the need to develop a standard of social responsibility. In 2004 a workgroup created ISO 26000 standard. This process has been so far the one with more participation,

This is a certification program for food safety systems aimed at organizations that manufactures or produce animal products, perishable vegetable products, long shelf life products (others). Food ingredients like additives, vitamins, and biological harvest, as well as food packaging materials.