HACCP (Hazard Analysis Critical Control) Certification

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.
HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.
The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.
Benefits of HACCP

• Implement internationally recognized food safety hazard controls
• 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
• Effectively manage food safety risks across the whole supply chain
• Regular assessments help you to continually monitor your food safety system
• HACCP can add value to your entire supply chain with improved hazard controls, whatever its size or location.