HACCP
Hazard Analysis & Critical Control Points (HACCP) is an internationally recognized method that helps food industry companies identify their safety risks, prevent hazards, and comply with legislation.
Hazard Analysis & Critical Control Points (HACCP) is an internationally recognized method that helps food industry companies identify their safety risks, prevent hazards, and comply with legislation.
The ultimate goal of the system is to ensure food security by identifying and managing the hazards in advance rather than reacting retrospectively through quality control.
• Build customer confidence because you can demonstrate that your food is produced using safe processes
• Prove that you have taken all reasonable precautions in production to provide safe food
• Allow customers to require suppliers to be assessed and certified if they operate in a country with strong food safety legislation
• Reduce the number of audits performed by customers, thus saving time and costs
• Reduce product waste and product recall
• Improve relations with food safety authorities
• Improve efficiency
Certification according to the HACCP standard provides a strong tool for communicating with stakeholders and other relevant parties. And it is crucial to demonstrate that you comply with your obligations to food security in relation to corporate governance, including CSR and other requirements for financial reporting.
HACCP is a risk management tool specifically designed for the food sector by the Codex Alimentarius Commission, established jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).