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 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
Benefits OF HACCP Certification
- A HACCP Plan acknowledges the responsibilities of the industry for food safety.
- A HACCP Plan minimizes the limitations of traditional food management systems such as end-product testing and inspection.
- A HACCP Plan improves consumers’ confidence in the product.
- A HACCP Plan minimize the possibility of food poisoning.
- In a long run, a HACCP Plan lowers production cost on raw material wastage and food recall.