Identify, evaluate, and control food safety hazards throughout the production process with HACCP certification for safe and compliant food operations.
HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety management system designed to identify, evaluate, and control hazards that may affect food safety during production, processing, storage, and distribution.
Unlike traditional quality control methods that rely on final product testing, HACCP focuses on preventing food safety risks at critical stages of operations. This systematic approach ensures safe food production and regulatory compliance.
Identify and control biological, chemical, and physical risks.
Meet food safety laws, audits, and export requirements.
Trusted system recognized worldwide for food safety.
Core principles that form the foundation of the HACCP food safety system.
Identify biological, chemical, and physical hazards.
Determine points where hazards can be controlled.
Establish acceptable limits for each CCP.
Ensure CCPs remain under control.
Actions to take when limits are exceeded.
Confirm HACCP system works effectively.
Maintain records for compliance and audits.
A simple, structured journey to food safety compliance.
Assessment of existing food safety practices.
Preparation of HACCP plans and records.
Internal verification of HACCP readiness.
Applying controls at critical process points.
Final audit by certification body.
HACCP certification successfully granted.
HACCP certification is a globally accepted food safety system that helps food businesses identify, evaluate, and control hazards throughout the food supply chain. It focuses on prevention rather than final product inspection.
For food manufacturers, restaurants, dairy units, and exporters, HACCP certification is essential to meet regulatory requirements, ensure food safety compliance, and gain customer trust in competitive markets.
Common questions related to HACCP certification, process, compliance, and audit requirements explained clearly.
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