Definition · certifications-normes

HACCP

The hazard analysis and critical control point method, the foundation of food safety. It identifies and controls the risks of the olive process and underpins the ISO 22000, IFS and BRCGS certifications.

Related terms

ISO 22000The international food safety management standard. It structures hazard control throughout the chain, from the fruit to the packaged oil, and reassures B2B buyers.IFS FoodA food safety and quality standard required by European retail chains. Almost mandatory for private label, its audit usually costs €4,000 to 7,000.BRCGSA British food safety standard (Global Standard) expected by British and international chains. Like IFS, it conditions access to private label and to retail chains.

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