HACCP (Hazard Analysis Critical Control Point) is a preventive system that identifies and controls food safety hazards throughout the production process—including raw material procurement, processing, packaging, storage, and transportation. It establishes monitoring and verification procedures, proposes preventive and corrective measures, and ensures the elimination and control of food safety hazards to guarantee food safety.
HACCP is a scientific and systematic approach to process control in food production. Its structured implementation effectively mitigates food safety risks, preventing public health hazards.
The scope of HACCP certification has expanded from food production to encompass the entire food supply chain, including transportation, storage, and catering. Its key features include:
【Certification Validity: 3 years】