Assessment, Training & Certification Services.
HACCP Certification – Hazard Analysis and Critical Control Points
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized food safety system that identifies, evaluates, and controls potential hazards across food production, processing, packaging, and distribution.
Why is HACCP Important?
Prevents foodborne illnesses and contamination
Ensures compliance with national & international food safety regulations
Meets retailer, supplier, and export requirements
Strengthens traceability and accountability
Builds customer trust and market credibility
Who Needs HACCP Certification?
HACCP is relevant for:
Food & beverage manufacturers
Meat, poultry, seafood, dairy & juice processors
Fruit, vegetable, and packaged food suppliers
Cold storage, logistics & retailers
Restaurants, caterers, and food service providers
Core Principles of HACCP
Hazard analysis
Identify critical control points (CCPs)
Set critical limits
Monitor CCPs
Establish corrective actions
Verification procedures
Documentation & records
Benefits of HACCP Certification
Reduces food safety risks and recalls
Improves process efficiency and quality assurance
Facilitates international trade and exports
Supports compliance with ISO 22000, FSSC 22000, and legal requirements
