HACCP – Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) is a globally recognized, science-based food safety system developed to identify, evaluate, and control hazards throughout the food production process. The system consists of two main components:

• Hazard Analysis (HA): Identifying potential biological, chemical, or physical hazards that could affect food safety.

• Critical Control Points (CCP): Determining key stages in the process where control measures are essential to eliminate or minimize risks.

HACCP ensures food safety and hygiene by monitoring each stage — from raw material sourcing and production to processing, storage, distribution, and final consumption. It is a proactive and preventive approach to food safety, rather than relying solely on finished product inspection.

By applying HACCP, organizations implement an effective and self-regulated hygiene management system that guarantees the safety of their food products for consumers.

Key Benefits of HACCP Certification

• Enhanced sanitation control across all food processing stages

• Safe and hygienic food production processes

• Focused and effective sanitation efforts at critical points

• Reduced product defects and customer complaints through improved control

• Ensures safe distribution and storage practices

• Public confidence through recognized food safety certification

• Helps prevent food safety issues before they occur

• Efficient handling of product recalls when necessary

• Simplified and advantageous inspection processes

• Builds trust in food product quality and safety

• Improves export opportunities with international compliance

• Right to display the HACCP Certification Mark as proof of safety commitment