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> What is HACCP?

What is HACCP?

It is the abbreviation of Hazard Analysis & Critical Control Points. It is a management system that ensures food safety through analysis and control of chemical, biological and physical hazards that come from raw material production, procurement and handling to the finished product’s manufacturing, distribution and consumption.

Who is it applicable to?

Food supply chain businesses, from producers to retailers, can get HACCP certification.

What are the benefits of HACCP?

The benefits include a preventative approach to food safety, assistance in identifying process improvements, reduction of the need for and the cost of end-product testing where applies, lesser odds of product recall and adverse publicity, improvement in staff performance by means of team spirit and joint responsibility, addition in value of quality management systems such as ISO 9000, better understanding of food packaging safety, provision of evidence of due carefulness that lessens the possibilities of lawsuits, improved staff morale and motivation by means of a cleaner working environment, and enhanced customer satisfaction and faith in the persistent suitability of the product for human consumption.

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