HACCP - Hazard Analysis and Critical Control Point
HACCP is an internationally recognized system for reducing the risk of safety hazards in food.
HACCP is an internationally recognized system for reducing the risk of safety hazards in food.
Identification of biological, chemical, and physical hazards that may occur at any stage of the food production process, from raw material sourcing to consumption.
Implementation of monitoring procedures to assess whether critical limits at CCPs are being met and to verify the effectiveness of control measures.
HACCP-certified products provide consumers with assurance of safety and quality, enhancing trust and confidence in the food supply chain and reducing concerns about foodborne hazards.
HACCP compliance helps food businesses meet regulatory requirements and standards related to food safety, ensuring compliance with national and international food safety regulations and laws.
Your certification costs will depend on the size of your business, location, and the sector you’re in.