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HACCP certification
HACCP — hazard control you can trust
HACCP is the food-safety backbone of our production — identifying hazards and controlling them at every critical point.
Overview
Safety by design
HACCP is a preventive system: we identify potential hazards, set critical control points and monitor them continuously.
Combined with ISO 22000, it gives buyers confidence in every batch.
The approach
How HACCP protects your oil
Hazard analysis
Biological, chemical and physical hazards assessed.
Critical control points
Key steps monitored and controlled.
Monitoring
Continuous checks with corrective action.
Records
Documented control across the production run.
The HACCP method
Seven principles, four working steps
01
Hazard analysis
Biological, chemical and physical hazards are assessed.
02
Control points
Critical control points and limits are set.
03
Monitor & verify
Points are monitored with corrective action and verification.
04
Document & review
Records are kept and the plan is reviewed regularly.
Frequently asked
HACCP Certification FAQs
What is HACCP?
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Hazard Analysis and Critical Control Points — a preventive food-safety system that controls hazards at key production steps.
Is HACCP the same as ISO 22000?
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They are complementary; ISO 22000 incorporates HACCP principles within a broader management system.
Can you share your HACCP documentation?
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We can share relevant food-safety documentation with serious buyers on request.
Related pages
ISO Standards →
Our ISO framework.
Quality Control →
Batch testing.
Certifications →
All credentials.
Food safety matters to you
Request a quote and we will share our food-safety credentials.