Hazard Analysis and Critical Control Point (HACCP)
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) certification is synonymous with food safety. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is compatible with management systems, such as ISO 9001and certification is recognized worldwide by government food authorities and food businesses.
HACCP principles, developed by the Codex Alimentarius of the World Health Organization, demand that organizations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards.
Benefits of HACCP Certification
- Provides employees with an understanding of the importance of producing safe food
- Reduces spoilage costs
- Helps reduce and possibly eliminate food safety liabilities
- Improves consistency in product quality and safety
- Improves business that relies on compliance with HACCP
- Gives customers increased confidence in your food safety
- Improves competitiveness and makes your company a supplier of choice