HACCP
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies and prevents microbial and other hazards in the food production process. It’s a proactive approach that prevents problems before they occur and corrects deviations through a systematic way. HACCP is widely recognized by scientific authorities and international organizations as the most effective approach for producing safe food.
The benefits of HACCP
- Increased customer and consumer confidence
- Improved product quality and consistency
- Increased focus and ownership of food safety
- Improved control of production process
- Maintained or increased market access
- Business liability protection
By adopting HACCP, the industry can ensure food safety and quality, reducing the risk of food safety incidents and promoting a positive image.
