HACCP Certification

HACCP Certification - Process, Procedure, Document Required, Fees, Eligibility, Duration

HACCP is an international standard management system in which the safety of food is dealt with through the control and analysis of biological, physical, and chemical risks right from raw material production, purchasing, and handling, to manufacturing, distribution, and consumption of the finished item. HACCP defines the prerequisites for effective control of food safety. Based on the HACCP principles, food safety tools have been successfully used in food processing plants, foodservice operations, and retail food stores.

Seven principles of HACCP

Having a HACCP certification and implementing a HACCP-based food safety system can give you access to increased business opportunities, representing food safety commitment and guaranteeing the capability of your food business. HACCP is built around seven principles which are:

• HACCP carries out hazard analysis of biological, physical, and chemical food risks.
• It verifies critical control points.
• Identifies critical control limits like minimum cooking temperature and time.
• Sets up a system to monitor and control critical control points.
• HACCP establishes corrective actions.
• Establishes the verification process to confirm that the HACCP system is working efficiently.
• It sets up documentation and record-keeping.

Benefits of HACCP Certification

There are several advantages of implementing HACCP in your food business which is as follows:

• It reduces food safety hazards and contamination in food.
• HACCP Certification decreases the risk of potential food-related diseases that may be caused due to contamination of food.
• Compliance level with applicable regulatory and statutory food safety requirements is improved.
• Increases effective communication on food safety problems with their customers, suppliers, and relevant interested parties in the food supply industry.
• HACCP Certification advances the business potential among the competitor
• It augments the confidence of the customer and end-user.
• Decreases the cost of food analysis.