HACCP - Hazard Analysis Critical Control Point
HACCP stands for Hazard Analysis and Critical Control Point. It’s an internationally recognized standard that defines the requirements for effective food safety control. HACCP is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product.
Hazard Analysis Critical Control Point (HACCP) certification is an international recognition awarded to food processors and manufacturers with a solid and comprehensive HACCP plan. The HACCP system provides the guideline to identify the food safety Hazards (Physical Hazards, Chemical Hazards & Biological Hazards), evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP’s, setting of product characteristics, Critical control points, critical control limits, validation , verification , identification of potential emergency situations related to food safety.
A HACCP certification is proof that your business is committed to ensuring that your food is being prepared, transferred, and stored safely and healthily. A business that has effectively applied a comprehensive HACCP plan can reap its benefits from increased profit, less damage control, and a more manageable operation. A HACCP certification can be proof that your business is globally competitive in terms of food safety. It also gives your customers the idea that your food safety management system is excellent.