Hazard Analysis Critical Control Points (HACCP) is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. HACCP also forms a key component of many certified compliance standards and is recognized as a main element of international trade in food products.
HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process.
The Codex Alimentarius Commission (CAC) has developed international codex standards and guidelines with the aim of providing a high level of consumer protection and fair practice in the international trade of food and agricultural products.
Our HACCP certification scheme is intended to meet, as a minimum, the CAC's General Principles of Food Hygiene and HACCP, but it can also be tailored to include other Codex product-related codes of practice or guidelines and any national standard
Who is it relevant to?
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.