HACCP

Hazard Analysis and Critical Control Points (HACCP) is the fundamental platform based on international regulations and good practices of food production for all sectors of the food industry. HACCP is also a key component of many certificates of conformity and is recognized as a major element in international trade of food products. HACCP is also a tool for risk management, internationally recognized for its proactive management of food safety. HACCP system helps organizations to focus on hazards that affect food safety through risk identification and establishment of critical control limits at critical points during the manufacturing process. CAC (Codex Alimentarius Commission) has developed an international code of standards and guidelines with the aim of providing a high level of consumer protection and good practice in international trade of agricultural and food products. The goal of HACCP compliance is to follow CAC’s general principles of food hygiene and HACCP, with possibility to include other codes and guidelines to conform to specific national regulations.

The relevance of the standard

HACCP is relevant to all sectors of the food industry, including primary producers, processors and caterers who want to demonstrate compliance with national or international standards on food safety.

Benefits of certification

There are several obvious benefits associated with owning a HACCP certification and certificate which:

  • proves that you are committed to food safety,
  • creates a degree of safety for the consumer, buyer or buyers,
  • provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food, and
  • regular assessments help you to continually monitor your food safety system