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The HACCP (Hazard Analysis Critical Control Points) or otherwise Hazard Analysis and Critical Control Points, is a systematic approach for identifying and assessing the risks associated with all stages of production of a food - from the cultivation and harvesting of raw materials to the final consumption of the product.

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500

The ISO 22000: 2005 is a standard developed by the International Organization for Standardization (ISO) and specifies the requirements to be met by operators in the food chain to ensure the safety of their products from production to consumption. The purpose of the standard is to ensure food security, and aims to create safe food for the consumer.

FROM
600

ISO 9001 is the most common worldwide standard describes internationally accepted standards of Quality Service Management Systems. To upgrade services and improve the competitiveness of hotels it is now necessary to apply the Quality Standard ISO 9001: 2008, to make a general reference to the concept of quality and in particular to what defined quality in the hotel - tourist product.

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550

ELOT EN ISO 14001 is the most common worldwide environmental management standard, which can be applied by any organization interested in improving its environmental performance, regardless of the size or the sector in which it operates.

FROM
750

The FSSC 22000 standard was created by the non-profit organization FSSC (Food System Safety Certification) and is a complete and comprehensive certification scheme for companies in the food chain. The FSSC 22000 is addressed to all of the chain enterprises of food involved in the production, processing and / or standardization of food. The standard mainly suited to businesses because of their export activities wishing to be certified in a format accepted by leading food companies worldwide.

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1200