HACCP (Hazard Analysis and Critical Control Points)

Focus: Food safety management through hazard identification and control.

Key Principles:

1. Identify hazards (biological, chemical, physical).
2. Determine critical control points (CCPs).
3. Establish critical limits for CCPs.
4. Monitor and control CCPs.
5. Establish corrective actions.
6. Verify and validate the system.

Certification Benefits:

1. Ensures food safety.
2. Reduces risk of contamination.
3. Enhances customer trust.
4. Meets regulatory requirements.