HACCP Certification
Provided only in UAE Branch
WHAT IS "HACCP"?
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.
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.
Why is HACCP Important?
Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards, which may come from raw materials, facility processes, and human error. The greater employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes.
Additionally, the HACCP principles are in alignment with the requirements of the FDA’s Food Safety Modernization Act (FSMA) rule for food processors — Hazard Analysis and Risk-based Preventive Controls (“HARPC” or “Preventive Controls”). Although a HACCP plan does not meet all of the requirements, it meets the majority of the requirements and is the best platform from which to build a FSMA-compliant management system.
