HACCP certification is an international standard that defines the requirements for effective control of food safety. HAACP certification demonstrates a commitment to producing or trading in safe food practices. It follows an evidence-based approach and is extremely beneficial for a food processor and distributor.
The certification is built around seven key principles:
- To conduct a hazard analysis of biological, chemical, and physical food hazards.
- To determine the critical control points (a point, step, or procedure in the handling process to which a control can be applied to minimize risk factors) in food production, storage, and transportation.
- To establish critical control limits, differentiating what are acceptable or unacceptable thresholds, (i.e. storage temperatures) to reduce, prevent or eliminate potential hazards to food safety
- To establish a system to monitor control points to assess and ensure compliance.
- To establish corrective actions, in the case of a deviation from acceptable protocol, to ensure changes are made to return to compliance.
- To establish procedures and verifications to ensure compliance with the program is maintained.
- And, to establish proper documentation and record-keeping practices.