HACCP is abbreviated as Hazard Analysis Critical Control Points. It is a technique that is accepted internationally for preventing biological, chemical and physical hazards in the food safety system. The HACCP Certification technique helps to establish critical control points, set critical limits, ensure control measures as well as to identify the risks for reducing the food safety hazards. Call @ +6531591803 or visit our blog https://iasiso-asia.com/LK/haccp-certification-in-sri-lanka/
top of page
bottom of page