HACCP Certification
Hazard Analysis and Critical Control Points (HACCP)
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards in food production. It ensures food safety from production to consumption.
HACCP certification is essential for food manufacturers, processors, and distributors to prevent contamination, reduce risks, and comply with global food safety regulations.
Benefits of Certification
01
Food Safety Assurance
Prevents contamination and foodborne illnesses.
02
Legal Compliance
Meets international food safety laws and regulations.
03
Market Expansion
Required for export and international trade.
04
Consumer Confidence
Builds trust in food products and brands.