HACCP addresses biological, chemical, and physical hazards related to food safety. Biological hazards include microorganisms that may pose risks to consumers. Chemical hazards involve residues or substances that may unintentionally contaminate food. Physical hazards arise from foreign objects such as glass or metal. These hazard categories are systematically identified within the HACCP framework and form the basis for certification assessment.
Since 2013, we have been operating as a technical inspection and conformity assessment body, conducting product, system, and personnel certification activities in accordance with applicable international and national standards, and in line with the principles of impartiality, independence, and reliability.
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