HACCP - HACCP is a scientific and economical approach to organize, plan, document and control the safe production of food. The "Requirements for HACCP - based Food Safety system" are based on the following reference documents:

  •  General Principles of Food Hygiene,
  •  Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.

ISO 22000:2005 - ISO 22000 is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service out-lets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

Director's Note

"At QACA, we believe in unlocking the potential of our people to serve them better to our clients. We are a growing organization and being in service sector, new ideas are must for survival. Nurturing young & talented people the is key to our success. We acknowledge the need to handle people differently since they are different. We provide equal opportunities to our people to let them prove that they are not equal"
-Pankaj Rai,
CEO and Regional Director Central Asia

SuCceed With Quality: