HACCP Certificate
Hazard Analysis and Critical Control Point (HACCP) is a procedure control system designed to recognize and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely acknowledged by scientific authorities and international organizations as the most effective approach available for producing safe food.
The HACCP technique does this by recognizing the risks, establishing critical control points, setting critical limits, and confirming control measures are validated, verified and monitored before implementation.
Increasing consumer demand for safe food has led many companies to develop both food quality and safety management systems, based on the HACCP. In 2001, ISO started the development on an auditable standard, which further defines HACCP’s role in food safety management systems and culminated in the newly formed ISO 22000.
Benefits of HACCP Certificate
- Progress product quality and consistency
- Progress control of production procedure
- Alignment with other management systems (ISO 22000)
- Maintain or growth market access
- Growth client and consumer confidence
- Decrease costs through reduction of product losses and rework
- Simplify inspections primarily because of the recordkeeping and documentation
- Growth focus and ownership of food safety
- Business liability protection