HACCP (Hazard Analysis and Critical Control Points) certification

ISO 22000 (HACCP) is a food safety system focused on preventing hazards before food reaches the consumer. Hazards can enter at any stage of the food chain, so control across the entire chain is necessary.

To consistently meet hygiene standards and ensure every batch of product is safe, a manager must establish, maintain, and support a Food Safety Control System.

HACCP is a food safety concept built on establishing and maintaining a system that delivers reliable products.

This system applies to organizations of any size. It works by analyzing hazards at every stage-from raw material supply through preparation, processing, production, packaging, storage, and transport. It identifies critical control points, monitors them, prevents problems proactively, and ensures reliable food production by maintaining this preventive approach.