HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles Conduct Hazard Analysis of biological, chemical or physical food hazards. Establish a system to monitor control of Critical Control Points. All businesses involved in the food supply chain from producers to retailers can use HACCP.
Hazard Analysis and Critical Control Points, or 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.
There are many benefits of implementing HACCP in your food business and becoming certified. Besides the obvious benefit to your customers, The main benefit is the demonstrated commitment to food safety. This tells your customers and the wider community that food safety is a priority and you have control systems in place.
Secondly, by applying HACCP in your food business, you should see more effective use of resources, financial savings and more timely response to food safety problems.
Finally, HACCP can lead to an increase in business. For international trade, compliance with the internationally recognized standards will greatly benefit your business opportunities.
A HACCP certification can be proof that your business is globally competitive in terms of food safety. It also gives your customers the idea that your food safety management system is excellent.
Gaining HACCP accreditation is extremely helpful if you are setting up a new business. Giving your customers confidence in your food safety practices from the very beginning can give you a competitive advantage, and can help to build your brand name when starting out.It is highly advisable for anyone working in the food industry to obtain HACCP certification.