HACCP Certification Explained
Ensure food safety by identifying, evaluating, and controlling hazards throughout production with HACCP.
Introduction
Food safety is a significant concern for consumers, regulators, and businesses. With increasing awareness of foodborne illnesses and contamination risks, the demand for safe, high-quality food products has never been higher. HACCP (Hazard Analysis and Critical Control Points) certification is a globally recognized system designed to ensure food safety by identifying, evaluating, and controlling hazards throughout food production.
ScorePoint Solutions provides expert guidance on implementing HACCP systems, helping your business prevent food safety hazards effectively and gain consumer confidence.
The 7 Principles of HACCP
Hazard Analysis
Identify potential biological, chemical, or physical hazards in your food production process.
Determine CCPs
Identify Critical Control Points (CCPs) where hazards can be prevented, eliminated, or reduced.
Establish Limits
Define critical limits for each CCP, such as temperature, time, or pH levels.
Monitoring
Establish procedures to monitor CCPs and ensure they stay within critical limits.
Why Choose HACCP?
Protection
Significantly reduces the risk of food poisoning and contamination-related lawsuits.
Traceability
Provides a clear framework for documenting every stage of food production.
Market Access
Many retailers and buyers require suppliers to be HACCP certified to ensure safety.
Confidence
Builds trust with consumers by demonstrating a scientific approach to food safety.