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Hazard Analysis Critical Control Points (HACCP) is an internationally recognized risk management tool that is primarily used to identify and control food safety hazards that might arise within the food industry. A HACCP certification instantly shows to customers your dedication and commitment to produce and trade safe food. This certification can be particularly beneficial during any inspection by regulatory authorities.
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:
Benefits of HACCP Certification
There are several advantages of implementing HACCP in your food business which is as follows:
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