HACCP (Hazard Analysis and Critical Control Points) is a globally recognized system for ensuring food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout the food production process. HACCP Certification verifies that an organization has implemented a systematic preventive approach to food safety, from raw material handling to manufacturing, distribution, and consumption.
Achieving HACCP certification demonstrates a company’s commitment to producing safe food, complying with regulatory requirements, and maintaining high hygiene and safety standards. It is widely applicable across all segments of the food industry, including food manufacturing, processing, packaging, and catering.
HACCP helps reduce the risk of foodborne illnesses, enhances consumer confidence, and supports both domestic and international market access.
