The Hazard Analysis and Critical Control Points (HACCP) certification enables you to demonstrate your commitment to food safety and customer satisfaction, as well as continuously improving your corporate image and integrating the realities of a changing world.
HACCP is an international principle defining the requirements for effective control of food safety. The HACCP system helps organisations focus on the hazards that affect food safety/hygiene and systematically identifies them by setting up critical control limits at critical points during the food production process. HACCP is built around seven principles:
Analysis of food hazards: biological, chemical or physical
Identification of critical control points: raw materials, storage, processing, distribution and consumption
Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time
Monitoring of these critical control points
Establishment of corrective actions
Keeping records
Systematic and regular auditing of the system in place by independent third party certification bodies
