Strategy that delivers
HACCP Certification | Hazard Analysis Critical Control Points
HACCP Certification
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.
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.
Main Benefits of having HACCP
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Food quality standards increase
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Increase in profit
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Export advantage
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Better organization
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Improves customer satisfaction
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Reduction in product loss
Other Certificates
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