HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food safety that identifies, evaluates, and controls hazards in the food production process. It is widely used in food processing, catering and food service industries to ensure food safety and compliance with international standards like ISO 22000.
7 Principles of HACCP
- Conduct a Hazard Analysis
- Determine Critical Control Points (CCPs)
- Establish Critical Limits
- Monitor CCPs
- Establish Corrective Actions
- Verify the HACCP System
- Keep Records and Documentation
Benefits of HACCP Implementation
- Prevents food contamination & ensures safety
- Meets regulatory & international food safety standards
- Enhances consumer confidence & brand reputation
- Reduces food waste & operational costs
- Supports continuous improvement in food safety management
Need HACCP Certification or Training?
We can guide your business through HACCP implementation, audits, and compliance to ensure food safety excellence!
