Accreditation is a formal, independent verification that a program or institution meets established quality standards and is competent to carry out specific conformity assessment tasks. Conformity assessment tasks may include, but are not limited to, testing, inspection, or certification.

HTACP H-09:2019

Halal certification helps compliant companies gain access to nearly a quarter of the world’s population. Halal is an Arabic word which simply means ‘permissible’. In today’s world Halal products are becoming more and more popular, as people are coming to know about its benefits. Whether you want to capture the domestic or global Halal market of 1.6 billion consumers, you will need to obtain Halal accreditation from an internationally recognized organization like QTAWA. HTACP H-09:2019 is developed by QTAWA as a integrated system with the combination of HACCP and Halaal. If a company looking for Halaal and HACCP they just need HTACP.


Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes. Through analysis of hazards and where they can occur, Safe Food Alliance of California helps implement systems and procedures to minimize risk. Safe Food Alliance provides a truly hands-on food safety management system at each and every operation in assisting in the management of critical control points. A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through development of ingredient specifications and a vendor assurance system.