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 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. We Provide HACCP Certification for Food Safety.
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CE stands for “Conformitè Europëenne," which translates to “European Conformity." For a product to be accepted into the European business market, it must have this mark. CE Marking Certification guarantees that the product and its packaging meet European safety and quality requirements. CE Certification certifies to buyers that a product has been created in conformity with European health, safety, and environmental requirements. This European conformity certification guarantees that the certified product can be freely sold within the European Economic Area (EEA).
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