The full form of HACCP is Hazard Analysis Critical Points. HACCP is a globally recognized food safety system that specifies requirements to analyze, control, and reduce the biological, chemical, and physical hazards and risks in the manufacturing process of the food products. It provides critical control points, critical limits, and control measures to improve the food safety system.
HACCP Certification shows an organization’s involvement in producing/trading high-quality food products that are safe for human consumption. This certification reduces the hazards and risks in food safety and establishes the effective implementation of the Food Safety Management System. Also, the HACCP Certification enhances the confidence of the customers in your products and services.
