HACCP (Hazard Analysis and Critical Control Points)

HACCP is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. HACCP also forms a key component of many certified compliance standards and is recognized as a main element of international trade in food products

HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process.

HACCP is applicable to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who wantto demonstrate their compliance with national or international food safety legislation requirements.

Benefits of HACCP Certification

• Enables organization to demonstrate a commitment to food safety
• Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
• Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
• It is based on the internationally-recognized Codex standards and guidelines and other national standards
• Regular assessments help you to continually monitor your food safety system.