HACCP

To demonstrate the food safety risks, avoid the hazards of food safety and legal compliance addressing.

HACCP is an internationally recognized standard that helps the companies of food and beverages. Its abbreviation is Hazard analysis and critical control point (HACCP). HACCP methodology assists to provide safe food to the customer.

What is HACCP

HACCP is a tool for risk management, mainly designed by the Codex Alimentarius Commission for the food sector. HACCP mainly provides the cost-effective, professional assessment and audit. The risk management activities are the evaluation of risk, assessment of risk management option, management decisions implementation, review, and monitoring. Primary principles of HACCP are an analysis of hazards, identify the Critical Control Points, and establish critical limits, monitoring actions, proper limits corrective actions, record keeping, and verification procedures.

Why certification is good for my business

  • To build confidence communication to the customers by expressing that they follow the safe process to produce the food.
  • Ensure that they follow all steps for the safe production of the food.
  • Allow customers to demand that suppliers are assessed and certified if they operate in a country with a strong food safety legislative framework.
  • Reduction of time and cost by minimizing the number of audits by the customers.
  • Reduction of product waste and recall.
  • Helps to gain better relation with food safety authorities.