HACCP (Hazard Analysis and Critical Control Points)
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized food safety management system that helps organizations identify, evaluate, and control food safety hazards throughout the food production and supply chain. It provides a preventive approach to ensuring that food products are safe for consumption by minimizing biological, chemical, and physical hazards.
Implementing HACCP enables organizations to improve food safety, comply with regulatory requirements, enhance customer confidence, and strengthen product quality. The system supports continual monitoring, effective risk management, and consistent food safety practices across all stages of food handling, processing, packaging, storage, and distribution.
Identifies and controls food safety hazards effectively.
Improves food quality and consumer confidence.
Ensures compliance with food safety regulations and industry requirements.
Reduces the risk of food contamination and product recalls.
Strengthens traceability and risk management throughout the food supply chain.
Enhances operational efficiency through preventive food safety practices.
Builds customer trust and improves market competitiveness.
Demonstrates a strong commitment to producing safe and high-quality food products.
Submit the certification application and approve the certification proposal.
Conduct an optional gap assessment to evaluate the existing Food Safety Management System against HACCP requirements.
Stage 1 Audit is carried out to review documented procedures and assess readiness for certification.
Stage 2 Audit verifies the effective implementation of HACCP principles and food safety controls.
Following a successful audit review, the certification decision is made and the HACCP certificate is issued.
Periodic surveillance audits are conducted to ensure ongoing compliance and continual improvement.
Re-certification is performed at the end of the certification cycle to maintain certification validity.
