Products certifications / HACCP

International HACCP Alliance

The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University. Hazard Analysis Critical Control Point or HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes.

Halon has been the first kitchen ventilation products supplier having products HACCP certified from March 2010 (PE-567-HM-01I). These products are certified as food-safe equipment, meeting the requirements of a HACCP based FoodSafety Program in accordance with the standards of HACCP International Food Safety Certification Systems.

Go To HACCP International website