The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, confirmed and monitored before implementation.
HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.
Hazard Analysis and Critical Central Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP includes steps designed to prevent difficulties before they occur and to correct deviations through a systematic way as soon as they are detected.
It has been widely acknowledged that HACCP based systems present the food industry with the most effective management tool to enable the production and supply of safe food. As such, the adoption of this approach can offer a legal defense in the event of an outbreak of food borne diseases.