HACCP Certification (Hazard Analysis and Critical Control Point)

Hazard Analysis and Critical Control Points (HACCP) certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders. The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.
HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized standard that defines the requirements for the effective control of food safety. It should be applied during the manufacture of food, ingredients and beverages, and is a key element of the CODEX General Principles of Food Hygiene.
Improve control of production process. Reduce costs through reduction of product losses and rework. Increase focus and ownership of food safety. Business liability protection. Staff responsible for the development and maintenance of the food business's HACCP based procedures must have received adequate training in the application of the HACCP principles. There is, however, no legal requirement for individuals to undergo certified training programmes. It provides the framework to produce food safely & to prove it; Covers all types of food safety hazards, whether they are naturally occurring in the food, contributed by the environment, or generated by mistake in the manufacturing process. Who can use HACCP? All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: Fruits & Vegetables.