What is HACCP (Hazard Analysis and Critical Control Points) Certification?


Hazard Analysis Critical Control Points (HACCP) Certification is an internationally recognized method of identifying and managing food safety related risk through an active food safety program. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, physical, and allergic hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The certification is designed to prevent problems before they occur and to correct them as soon as they are detected. This preventive system is recognised and respected by the scientific community as well as international food quality organisations as the most effective approach to the manufacture of safe food.

HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.

Why HACCP certification is important?


HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing food borne hazards, public health protection is strengthened.

A structured approach to food safety using HACCP as a management tool helps companies and organizations demonstrate to stakeholders their commitment to food safety and that stated requirements are being met.

What are the benefits of HACCP certification?
  • Identifies and prevents hazards from contaminating food
  • Helps food companies compete more effectively in the world market thereby reducing barriers to international trade.
  • A preventative approach to food safety
  • Reduces the need for, and the cost of end product testing
  • Provides evidence of due diligence
  • Reduces the likelihood of product recall & adverse publicity
  • Enhances customer satisfaction and reduces dissatisfaction
  • Facilitates better understanding of food safety issues throughout the organization



Who can acquire HACCP certification?

HACCP is applicable to any organization who involves in food production, processing, distribution, exports etc.  Whether it is a cafe, restaurant, hotel, shop, supermarket, or home kitchen making food to sell to customers – everybody who sells or serves food can go for this certification. In other words, everyone in the food industry can have HACCP. 

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