HACCP Certification in seychelles

HACCP Certification in Seychelles, Hazard Analysis and Critical Control Points (HACCP) certification is a crucial aspect of ensuring food safety and compliance with international standards. The certification process follows global guidelines established by organizations like the Codex Alimentarius Commission and is often a requirement for food businesses operating in Seychelles, especially those involved in food processing, manufacturing, and catering. 

Regulatory Context: Seychelles has regulations and guidelines related to food safety that align with international standards. HACCP certification is commonly required by regulatory authorities to ensure that food businesses maintain high standards of food safety and hygiene.

Certification Bodies: Accredited certification bodies in Seychelles are responsible for conducting HACCP certification audits and assessments. These bodies have trained auditors who evaluate a food business's adherence to HACCP principles, documentation, and implementation of food safety measures.

Critical Control Points (CCPs): Based on the hazard analysis, critical control points (CCPs) are determined. These are specific stages in the production process where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.