When HACCP Hazard Analysis and Critical Control Points System is applied in a company, many mistakes are made due to lack of experience and training especially in employees. For example, not all critical control points may be identified. Lack of detection of some critical control points, which are key to the company, will cause problems at this point in practice. If the firm has grouped critical control points, the specific characteristics of some critical control points will be ignored.

A further error is the inadequate or incomplete critical limits. Limits may not be based on sufficient scientific data, or corrective actions may be inappropriate or not applicable.

Another error may be that all possible hazards to food safety are not taken into account when hazard analyzes are performed or hazards are not adequately identified.

Finally HACCP Hazard Analysis and Critical Control Points System While designing, some stages of production activities may be overlooked and not all flow charts prepared.

In order to avoid all these mistakes, it is useful to consult with a certification body.

Let's come now HACCP Hazard Analysis and Critical Control Points System CertificateWho can take. Although it is difficult to make such a classification, the following companies are generally able to establish the HACCP Hazard Analysis and Critical Control Points System in their enterprises and obtain the certificate of this system if they wish:

      Food producing companies

      Food suppliers, wholesalers and retailers

      Packaging and packaging materials manufacturing companies

      Seed and feed producing companies

      farmers

      Companies producing additives

      Food and catering services

      Retail and food service companies and contracted firms

      Transport, storage and distribution services

      Companies providing insect control and similar services

      Companies indirectly participating in the food chain

      Cleaning and sanitation services

      Companies producing cleaning materials, equipment and other food contact materials

HACCP Hazard Analysis and Critical Control Points Do not waste time applying to the experienced managers and employees of TURCERT certification body for more explanatory information about which kind of organizations can get the System Certificate.