Hazard Analysis Critical Control Point (HACCP)Apply for Certification

Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

The principles of HACCP are internationally recognized and aim to focus organization on the process & production steps and conditions critical to food safety in pursuit of consumer/user protection.

HACCP involves a system approach for identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, storage and usage of food products, and in defining the measures for hazard control. In doing so, many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of relying only on microbial testing.

The following businesses involved in the food supply chain from producers to retailers can use HACCP.

  • Fruits & Vegetables
  • Dairy Products
  • Meat & Meat Products
  • Fish & Fishery Products
  • Spices & Condiments
  • Nuts & Nut Products
  • Cereals
  • Bakery & Confectionary
  • Restaurants
  • Hotels & Caterers
  • Fast Food Operations