Verify your compliance to Hazard Analysis and Critical Control Point (HACCP) principles when selling commercial food equipment in Europe or India. Take advantage of HCV, a voluntary registration program developed by NSF.
For equipment manufacturers, the HCV mark inspires confidence that you’re reducing food safety risks and reinforces your brand. Specifiers of food equipment, such as foodservice establishments and retailers, can use HCV to help them select equipment that supports their HACCP plan.
HCV is based on regional guidelines and legislation that address materials and articles intended to come into contact with food. The program covers three aspects of food equipment safety related to the chemical, microbiological and physical hazards addressed by HACCP:
If you’re a food equipment manufacturer, you can choose all or some of these NSF services:
Contact us with questions or to receive a quote.