Hazard Analysis and Critical Control Points or HACCP Certification
What is HACCP Certification?
The Hazard Analysis and Critical Control Points or HACCP Certification is the hazard analysis and critical central point food safety management system is a process control system that is designed for identifying and preventing microbial and other hazards in food production and entire food chain. HACCP includes a wide range of measures that are designed to prevent problems before they occur and for correcting deviations through a systematic way promptly and as soon as they are detected.
The Importance and Advantages of HACCP Certification
These preventive control systems with documentation and verification are recognized widely by scientific authorities and international organizations as the most effective approach towards producing safe food. Further it also enables the producers, processors, distributors, exporters of food products to effectively and efficiently utilize technical resources for assuring complete food safety.
Standards of HACCP Certification
Some of the benefits of HACCP / ISO 22000 FSMS standard are:
- Development of a preventative approach towards food safety.
- Helping in identifying process improvements using HACCP
- Reducing the need for, and the cost of end product testing.
- Complementary to quality management systems such as ISO 9000.
- Assists in providing evidence of due diligence.
- Reduces the chances of product recall & adverse publicity.
- Further enhances customer satisfaction.
- Facilitates better & complete understanding of food packaging safety issues throughout the organization.
- Brings improvements in staff’s performance through
- the promotion of team spirit.
- Improves staff morale and motivation through a
- cleaner & healthier working environment.