What is the HACCP standard?
The Hazard Analysis Critical Control Points (HACCP) is one of the most important food safety management systems. Established with the aim of ensuring food safety, the HACCP system prevents food hazards, reduces product losses for companies, eliminates the risk of production errors and increases market competitiveness by instilling confidence in consumers.
The HACCP certification is aimed entirely at food safety in food producing companies and focuses exclusively on food-specific risks. The only negative aspect of the HACCP standard is that food production is based only on production stages and is aimed only at food producing companies. Although the HACCP standard was originally applied to manufacturing companies, it has found application in all marketing activities between manufacturers and consumers.
What does the HACCP certificate bring to the company?
The HACCP standard applies to all organizations operating in the food sector. The advantages of the HACCP certificate are:
- Food-borne diseases are prevented by ensuring effective control over the quality, reliability and health of food production.
- With HACCP certification, companies are always prepared for regular audits by domestic and foreign organizations.
- Since standards are open to innovation, changes to production systems can be easily adapted.
- The HACCP system targets critical control points and prevents possible errors in time.
- The HACCP certificate increases the seriousness and competitiveness of companies on the national and international market.