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HACCP certification

Hazard Analysis and Critical Control Point (HACCP) is a globally acknowledged system for reducing the risk of safety hazards in food. A HACCP System necessitates that potential hazards are recognized and controlled at exact points in the procedure. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

The HACCP system is a procedure control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. The HACCP system delivers the guideline to classify the food safety Hazards (Physical Hazards, Chemical Hazards & Biological Hazards), evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP’s, setting of product characteristics, Critical control points, critical control limits, validation , verification , identification of potential emergency situations related to food safety etc.

HACCP certification is an international standard defining the needs for effective control of food safety. It is built around seven principles:

  • Conduct Hazard Analysis of biological, chemical or physical food hazards
  • Determine critical control points
  • Establish critical control limits, for example, minimum cooking temperature and time
  • Establish a system to monitor control of Critical Control Points
  • Establish corrective actions
  • Establish process for verification to confirm that the HACCP system is working efficiently
  • Establish documentation and record keeping

What are the benefits of HACCP?

  • Conveys a degree of confidence mandatory by consumers, retailers and buyers within the food industry
  • It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards
  • Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to declare the safe production of food
  • Implement globally acknowledged food safety system
  • Align HACCP with ISO 22000 to increase food safety management systems
  • Continually review and progress your system so it stays effective
  • HACCP can add value to your perfect supply chain with enhanced hazard controls, whatever its size or location.
  • Regular assessments help you to constantly monitor your food safety system

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