HACCP Certification
HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety management system that ensures food products are produced, processed, and handled safely. It is a preventive approach designed to identify, evaluate, and control potential hazards that could compromise food safety throughout the entire food supply chain — from raw material production to consumption.
HACCP Certification demonstrates an organization’s commitment to delivering safe, high-quality food products that meet international food safety standards and regulatory requirements. It applies to all segments of the food industry, including food manufacturers, processors, caterers, packaging companies, and distributors.
Key Principles of HACCP
The HACCP system is based on seven core principles, which form the foundation for effective food safety management:
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Conduct a hazard analysis to identify potential biological, chemical, or physical hazards.
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Determine critical control points (CCPs) where control is essential to prevent or eliminate hazards.
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Establish critical limits for each CCP to ensure safety thresholds are maintained.
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Monitor CCPs to ensure processes remain under control.
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Establish corrective actions when monitoring indicates deviation from critical limits.
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Implement verification procedures to confirm the system’s effectiveness.
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Maintain detailed documentation and records to demonstrate compliance and traceability.