Hazard Analysis Critical Control Point (HACCP)
With a wide range of certifications and the ability to obtain accreditation nationally and internationally
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a form of quality assurance tool or system with scientific, rational, and systematic work procedures to identify potential hazards while establishing safety control procedures that focus on preventive aspects.
HACCP is designed to identify, evaluate, and control food safety hazards. By implementing HACCP, the risk of contamination and the spread of disease can be minimized, thereby increasing the safety of food products.
Many countries and regulatory agencies require the implementation of HACCP as part of their food safety requirements. By implementing HACCP, companies can ensure their compliance with applicable standards and regulations.
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F.A.Q
Frequently asked questions about ISO
The first step is to submit a certification application to PT TSI Sertifikasi Internasional. After that PT TSI Sertifikasi Internasional will consider your application and initialize the process to get your organization certified. Contact us to learn more information about it.
To obtain ISO certification, an organization must implement the ISO management system for approximately 1.5 months. If the company/organization has implemented the system for 1.5 months, the company/organization can be audited and obtain ISO certification. Therefore, after signing the contract with PT TSI Sertifikasi Internasional, it will take approximately 2 months depending on the plans or corrective actions taken.
Each ISO certificate is valid for a period of three years from the date of issue. During this period, two surveillance audits must be carried out 1 year apart to verify that you still meet the requirements of the relevant standards. Organizations must recertify ISO certificates after the three-year validity period expires.