Hazard Analysis and Critical Control Points (HACCP)
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production and supply chain. It is globally recognized as the standard for ensuring food safety and is often a legal requirement in the food industry.
HACCP focuses on preventing food safety risks—such as biological, chemical, or physical hazards—before they occur, rather than relying solely on end-product inspection. It is applicable across the food supply chain, including production, processing, packaging, distribution, and handling.
Implementing HACCP helps companies maintain hygiene, comply with regulations, and protect consumers, ultimately safeguarding the business and its reputation.
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Benefits of Hazard Analysis and Critical Control Points (HACCP)
Sanitation control
Food production in sanitary manner
Concentration in the sanitation effort and effective control of food
Economic control of food products (Reduction of defective product and customer complaints)
Reliability in the food product
Safe and sanitary distribution of food product
Choice of sanitary food product through public certification
Prevention from the food hygiene problems
Export advantage
Advantageous inspection process
HACCP mark indication
Our Areas of Expertise
- Provides an Independent, Credible Audit
- Supports Compliance with Regulatory Requirements
- Verify that your HACCP Plan includes Proper Hazard Analysis, Defined Critical Control Points
- Conducts Certification and Ongoing Surveillance Audits
- Issue a HACCP certificate upon successful audit, proving your compliance.