HACCP Certification

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:

• Conduct Hazard Analysis of biological, chemical or physical food hazards
• Determine critical control points
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of Critical Control Points
• Establish corrective actions
• Establish procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record keeping

HACCP For Whom

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources.

Benefits of HACCP Certification

• HACCP can be applied throughout the food chain from the primary producer to final consumer :
• HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.
• HACCP will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.
• HACCP can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing.
• HACCP principles can be applied to other aspects of food quality and regulatory requirements.
• HACCP improves communications between supplier and customer. It encourages businesses to work together more closely.
• HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.
• It improves customer confidence leads to increased market share.