HACCP
Industry Standard
Hazard Analysis and Critical Control Points
HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes to prevent food safety problems.
HACCP principles are integrated into ISO 22000. While not a standalone ISO standard, HACCP certification is widely recognized in the food industry.
Key Benefits of HACCP
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Prevention of food safety hazards at critical control points
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Compliance with food safety regulations globally
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Reduced risk of foodborne illness outbreaks
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Customer and consumer confidence in food safety
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Required for export to many markets
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Systematic, science-based approach to food safety
Who Should Apply?
- Food manufacturers
- Restaurants
- Food processors
- Catering companies
- Food distributors
Apply for HACCP Certification
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