HACCP (Hazard analysis and critical control points) certification instantly demonstrates to our customers – our commitment to producing or trading in safe food. This evidence-based approach is particularly beneficial because we are subject to inspection by regulatory authorities or stakeholders.
Demonstrating a real commitment to food safety through HACCP compliance also transforms our brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.
The global network of food experts carry out HACCP audits and help 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 on an 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 procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record keeping