Hazard Analysis Critical Point (HACCP) is the most popular food safety system to analyze and control the potential risks and hazards in food products. This system demonstrates techniques and methods to reduce the biological, chemical, and physical food hazards. It also provides critical control points, critical limits, and control measures to verify, monitor, and improve food safety.
HACCP Certification ensures that the food is hazard-less and safe for human consumption. It enhances the confidence of the consumers/retailers/buyers to trust in your food industry and as well as the food safety system. It helps to enhance the hazards control that certainly improves the performance of the Food Safety Management System of the organization. Moreover, the HACCP Certification establishes an organization’s commitment to producing or trading safe, high-quality food.