Hazard Analysis and Critical Control Points
HACCP “Hazard Analysis and Critical Control Point” is food industry standard. HACCP is a systematic food safety program developed by the food industry which examines every step in a food processing operation identifies specific hazard, implements effective control measures & monitoring procedures. The hazard analysis and critical control points (HACCP) certification enables to demonstrate commitment to food HACCP safety and customer satisfaction, as well as continuously meeting the expectations of a changing world. HACCP is an international principle defining the requirements for effective control of food safety. HACCP compliance/ HACCP certification helps organisations focus on the hazards affecting food safety and hygiene and also identifies them by setting up control limits at critical points during the food production process. There are clear benefits associated with HACCP-based adoption and certification:
- Enables organizations to demonstrate a commitment to food safety
- Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
- Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
- It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards.
- Regular assessments help you to continually monitor their food safety system.