HACCP (Hazard Analysis and Critical Control Points) Certification is an internationally recognized preventive approach to food safety management. It focuses on identifying, evaluating, and controlling hazards that could compromise the safety of food products. The system emphasizes proactive measures rather than relying solely on end-product testing.

HACCP is applicable across all stages of the food supply chain, including production, processing, storage, distribution, and retail. Implementation involves conducting hazard analyses, determining critical control points (CCPs), establishing critical limits, monitoring procedures, and corrective actions. Regular verification, documentation, and record-keeping are also key elements to ensure compliance.

Achieving HACCP Certification demonstrates an organization’s commitment to food safety, legal compliance, and consumer protection. It enhances consumer confidence, reduces the risk of foodborne illnesses, and strengthens brand reputation. The certification is recognized globally and often a prerequisite for suppliers, export markets, and major food retailers.