HACCP Certification

HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive food-safety management approach used to identify, evaluate and control food-safety hazards throughout the food production and handling process.

Unlike systems that primarily focus on testing the finished product, HACCP focuses on preventing food-safety hazards at different stages of the process. It helps food businesses establish appropriate controls for biological, chemical and physical hazards and monitor the effectiveness of those controls.

HACCP is widely used across the food industry and can be implemented by businesses involved in food manufacturing, processing, packaging, storage, transportation, catering and other food-related activities.

Food businesses need to control potential hazards that may affect the safety and quality of their products. HACCP provides a structured methodology to identify these hazards and establish controls at critical stages of operations. An effective HACCP system can help businesses:

HACCP is applicable to a wide range of food-related businesses, including:

The exact scope and applicable certification requirements depend on the organisation’s activities and food-safety processes.

Implementing a HACCP-based food-safety system can help an organisation:

For businesses involved in food exports, an effective HACCP system can support the organisation’s efforts to meet applicable customer, buyer, regulatory and market-specific food-safety requirements.

We assist export-oriented food businesses in developing food-safety documentation and control systems appropriate to their products, processes and intended markets.