Why is HACCP Certification Important and Who Can Apply for HACCP?

Food safety has been a top priority for businesses and consumers for many years. With the rise of foodborne illness outbreaks, it is more important than ever for businesses to have a food safety plan in place. One of the most effective ways to ensure your business is producing safe food is to obtain a HACCP certification. But who can apply for HACCP? Keep reading to find out!

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognized food safety system that can be used by businesses of all sizes in any food industry. The HACCP system is designed to identify and control food safety hazards throughout the entire food production process, from raw materials to the final product. It is based on seven principles that must be followed in order to create a safe and effective food safety plan.

Principles of HACCP

There are 7 principles of HACCP:

1. Conduct a hazard analysis: The first step in creating a HACCP plan is to identify potential food safety hazards. This can be done by looking at each step in the food production process and identifying what could go wrong at each stage.

2. Identify critical control points: Once potential hazards have been identified, businesses must then identify which points in the process are critical for preventing or eliminating those hazards.

3. Establish critical limits: Critical limits are set standards that must be met in order to prevent or eliminate a food safety hazard. For example, if the potential hazard is bacteria growth, the critical limit could be a certain temperature that the food must be kept at in order to prevent bacteria from growing.

4. Establish monitoring procedures: Monitoring procedures must be put in place in order to ensure that critical limits are being met. This could involve using thermometers to check food temperatures or testing food for bacteria levels.

5. Corrective actions: If a critical limit is not being met, corrective actions must be taken in order to fix the problem. This could involve discarding food that is not being kept at the correct temperature or adjusting the food production process to ensure that critical limits are being met.

6. Record keeping: It is important to keep records of all aspects of the HACCP system, including hazard analysis, critical control points, monitoring procedures, and corrective actions. These records can be used to make sure the HACCP system is working as it should and to make improvements if necessary.

7. Verification: The final step in the HACCP process is verification. This involves making sure that the HACCP system is working properly and that all food safety hazards have been controlled. Verification can be done through regular audits of the HACCP system.

Why HACCP System is Crucial for Food Businesses?


The HACCP training is a crucial part of any food business. It helps businesses to identify and control food safety hazards, ensuring that the food they produce is safe for consumers. In today’s world, where foodborne illness outbreaks are becoming more common, it is more important than ever for businesses to have a HACCP plan in place.

Not only does the HACCP system help businesses to produce safe food, but it also provides a number of other benefits. For example, having a HACCP plan in place can help businesses to:

  • Save money by preventing food waste

  • Improve efficiency by streamlining the food production process

  • Build consumer confidence by showing that the business is committed to food safety

  • Meet government regulations and standards

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