Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. HACCP is an internationally recognized tool to help identify and control food safety hazards that may occur within the food business. A HACCP certification is a document given to food processors and manufacturers as recognition that its team has developed a comprehensive and complete HACCP plan and has implemented it effectively.
Here are some key points about HACCP certification:
- A HACCP certification serves as proof of a food establishments commitment to upholding food safety regulations.
- HACCP certification is an international standard that ensures a food vendor is meeting food safety requirements.
- HACCP certification is granted by an external 3rd party certification authority that has auditors with the necessary knowledge and skills to undertake an assessment of the HACCP system.
- HACCP certification can provide several advantages, including economic, safety, and social benefits.
- HACCP certification is highly advisable for anyone working in the food industry.
- HACCP certification is not achieved overnight and takes considerable planning, management commitment, and human resources that have been educated in the process of HACCP.
In summary, HACCP certification is a recognition system for a businesss commitment to food safety. It is an internationally recognized tool to help identify and control food safety hazards that may occur within the food business. A HACCP certification serves as proof of a food establishments commitment to upholding food safety regulations and can provide several advantages, including economic, safety, and social benefits.
