HACCP Certification
Introduction to HACCP Certification HACCP (Hazard Analysis and Critical Control Points) certification is a globally recognized system that ensures food safety by identifying, evaluating, and controlling hazards in the food production process. It applies to all stages of the food chain—from raw material handling to distribution. Businesses that implement HACCP demonstrate their commitment to safe food practices and gain trust from regulators and consumers. Principles of HACCP HACCP is based on seven core principles: conducting hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification processes, and record-keeping. These principles create a proactive approach to food safety by preventing hazards rather than reacting to them. Industries Requiring HACCP The food manufacturing, packaging, processing, and catering industries are the primary sectors where HACCP is mandatory or highly recommende...