HACCP (Hazard Analysis Critical Control Point)

HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

HACCP has been increasingly applied to industries other than food, such as pharmaceuticals and cosmetics. This method, which in effect seeks to plan out unsafe practices, differs from traditional “produce and test” quality assurance methods which are less successful and inappropriate for highly perishable foods.

Key benefits of the HACCP standard include:

  • Certification indicates that facilities are in compliance with HACCP based food safety regulations.
  • HACCP is an internationally recognized food safety tool which provides greater credibility with current and potential customers around the globe.
  • Reduced risk of unsafe products through the identification and management of risks to food safety at critical control points.
  • Employing a HACCP-system demonstrates your commitment to proactively managing food safety.
  • Increased confidence in your products quality from both customers and within your organization.

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