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 support
Ready to implement HACCP?
Our team of experienced auditors can help you implement HACCP efficiently and effectively.
Contact Us TodayBenefits of HACCP
- Safe food production
- Regulatory compliance
- Cost effectiveness
- Risk reduction
- Market access