HACCP
HACCP is a food safety management tool that focuses on preventing biological, chemical and physical hazards from reaching the consumer.

	HACCP Program Links Program Introduction Fees for Service Reinspections Certifying Agents Responsibilities Confidentiality Internal Appeals Procedure

Certifying Agents
FCI uses trained, professional Certifying Agents ("Agents"). Agents are authorized to determine whether a facility is in compliance with the program's rules and grant an annual HACCP certification in writing, subject to review by FCI. Also, the Agent may withhold certification subject to such changes as are suggested by the Agent and agreed to by the firm, in which case, a reinspection may be necessary. Additional inspections may require additional fees, subject to the details and time, which the reinspection requires. FCI retains the final authority to grant or deny facility certification.