HACCP Certification

HACCP certification is a food safety management system that ensures food products are safe for consumption. HACCP stands for Hazard Analysis and Critical Control Points.

The system identifies and evaluates potential hazards at each step of the food production process, and establishes critical control points where those hazards can be prevented, eliminated, or reduced to safe levels. HACCP certification is a globally recognized standard that helps food businesses identify and control food safety hazards, improve efficiency and productivity, and meet regulatory requirements.

To get a HACCP certification, food businesses develop and implement a HACCP plan that meets the requirements of the internationally recognized standards. The plan must be documented and include hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping.

The food business must then go through an intensive audit to ensure its HACCP plan is effective, compliant, and can be properly followed by trained professionals. Once the auditor approves the plan, the food business is issued a HACCP certification.

Getting HACCP certified is not mandatory. It is, however, a rigorous and stringent process that only companies with full commitment to food safety can complete. Many businesses choose to obtain certification voluntarily because it helps them ensure the safety of their products, improve their processes, and meet customer and regulatory requirements.