HACCP Certification

HACCP Certificate for Food Safety

Risk Analysis and Critical Control Points (HACCP) is a food safety system that is based on preventing events. A HACCP certification provides a systematic method for analyzing food-related processes, determining potential risks and designating the critical control points needed to prevent unsafe foods from reaching consumers.

HACCP is built around seven principles:

  1. Analysis of risks related to food: biological, chemical or physical;
  2. Identification of critical control points: raw material, storage, processing, distribution and consumption;
  3. Establishing critical control limits and prevention measures: for example, the minimum temperature and the minimum preparation time;
  4. Monitoring these critical control points;
  5. Establishing corrective measures;
  6. Keeping records;
  7. Systematic and regular audit of the systems implemented by third party haccp certification bodies.

Benefits of HACCP implementation

In addition to fulfilling its legal and moral obligation to produce food that is safe for consumption, HACCP food safety consulting offers a variety of other benefits not only to consumers, but also to the food industry and government. Below are examples of the benefits that can be gained by implementing a HACCP program.

HACCP certification can be applied along the food chain, from the primary producer to the final consumer.

HACCP reduces the need to test finished products by identifying the risks associated with process and product input elements and by sharing control measures that can be monitored to minimize or eliminate these risks.

A HACCP program, when properly designed and implemented (as a result of a HACCP consulting process), will significantly reduce the chances of microbiological, chemical, or physical contaminants reaching the consumer.

A HACCP certification can reduce the involvement of regulators (and therefore costs) by replacing direct inspections with regular audits.

The implementation of HACCP can also be applied to other issues regarding food quality and regulatory requirements.

Because HACCP improves the ability to detect poor quality products during production, these types of products can be retained before further investment in them. Resources are saved and deficient products are no longer produced. Productivity and profitability are improved.

HACCP certification improves communication between supplier and consumer. It encourages companies to work more closely together and helps them understand each other’s capabilities and requirements.

HACCP is able to adapt to changes such as raw material progress, equipment and enclosure model, procedures and technological advancement.

Communication between different segments of the food chain is improving because HACCP provides a common language and the same attention to quality as a priority.

Increasing customer confidence leads to increased market share.