HACCP Certification

HACCP Certification
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical, and physical contamination along the food supply chain. The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified, and monitored before implementation. The effective implementation of HACCP will enhance the ability of companies to protect and enhance brands and private labels, promote consumer confidence, and conform to regulatory and market requirements.
 
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. Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world. Our global network of food experts carries out HACCP audits and helps you focus on the hazards that affect food safety and hygiene. It is then possible to systematically identify where the hazards are by setting up control limits at critical points during the food production process.
 
HACCP certification is an international standard defining the requirements for effective control of food safety. 
It is built around seven principles:
• Conduct Hazard Analysis of biological, chemical, or physical food hazards
• Determine critical control points
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of Critical Control Points
• Establish corrective actions
• Establish a procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record-keeping
 
It enhances your food safety management and product quality. Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. HACCP certification is a very important component of safety compliance. In a world that is marred with unprofessional packaging and cooking, it is a standard that needs to be followed in the food industry. This is to ensure that only safe and tested food is in the market and that people are not treated with adulterated food.
 
Benefits of HACCP Certification:
      Saves business money in the long run
•      Avoids poisoning customers
•      Food safety standards increase
•      Ensures you are compliant with the law
•      Food quality standards increase
•      Organizes your process to produce safe food
•      Organizes your staff promoting teamwork and efficiency
•      Due diligence defense in court.
 
Manufacturers of food products need to be HACCP certified before they can import their goods to Europe, and lately in the United States. This standard analyses all the important steps and procedures employed in the manufacturing and delivery of the goods. Without the proper certifications, manufacturers and producers will find it very difficult to penetrate markets. HACCP certification can help you go a long way if you choose the implement and execute it the right way. otabuglobal.com is an IAF and IAS accredited HACCP Certification body.
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