maltCert© Institute Seal of Approval, the 8. HACCP principle!

A HACCP system always bases on the following 7 principles:

• Risk analysis and risk assessment
• Determination of "critical control points" (CCP's)
• Definition of mandatory limit values for "acceptable/unacceptable"
• Setup of an internal risk monitoring system
• Definition and application of respective corrective measures
• Verification procedure for the effectiveness of the system
• Documentation

HACCP means taking personal responsibility! This is the basis for the best, most secure products! The weakness lies in the lack of the practice-oriented, recurring structured control of your day-to day practice. By only self-controlling, you "don't see the forest for the trees".

We want to be the external 8. principle of your HACCP's.

In practice, we control your day-to-day processes and confirm this by issuing our Certificate. On this basis, governmental food monitoring is supplemented and a trustfully design of daily lived processes is documented.

Your customers and stakeholders will value this, guaranteed!