Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is a globally recognized system for ensuring food safety by identifying, evaluating, and controlling hazards (biological, chemical, physical) throughout the food production and supply chain.

? Benefits of HACCP Certification

• Compliance with legal and regulatory requirements

• Enhanced food safety and hygiene

• Improved customer confidence and trust

• Prevention of foodborne illnesses

• Better control of internal food processes

• Easier access to international markets