HACCP: Hazard Analysis Critical Control Point
Food Safety Certification
What is HACCP?
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.
Seven Principles of HACCP
HACCP is based on seven principles:
- Conduct a hazard analysis
- Determine the Critical Control Points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
Benefits of HACCP Certification
Implementing HACCP provides numerous benefits:
- Internationally recognized system for food safety
- Compliance with legal requirements
- Reduced risk of foodborne illness
- Increased consumer confidence
- Improved process control
- Reduced waste and costs
- Enhanced reputation
Our HACCP Services
We offer comprehensive HACCP services to help organizations implement and maintain an effective food safety system:
- HACCP Plan development
- Hazard analysis support
- Implementation guidance
- Training for HACCP teams
- Internal audits
- Certification-readiness support where ISO 22000 is in scope
Prepare HACCP evidence for ISO 22000
Use the food-safety readiness checklist to review hazard analysis, prerequisite programs, traceability, training, internal audits, and management review.
Read the Checklist Discuss HACCP SupportBenefits of HACCP
- Safe food production
- Regulatory compliance
- Cost effectiveness
- Risk reduction
- Market access