Hazard Analysis and Critical Control Points, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.
This internationally recognized food safety standard should be used by all organizations in the food supply chain from farming to food services, processing, transportation and storage through packaging to retail. You can demonstrate your commitment to food safety and improve your competitive position with an audit from our global network of food safety specialists.
HACCP system in seventies became recognized as an international standard for food production. The certification process for HACCP is similar to any other certification schemes.
The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc. of food product. The HACCP system provides the guideline to identify the food safety Hazards (Physical Hazards, Chemical Hazards & Biological Hazards), evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP’s, setting of product characteristics, Critical control points, critical control limits, validation , verification , identification of potential emergency situations related to food safety etc.
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: