HACCP

The Hazard Analysis and Critical Control Points (HACCP) certification enables you to demonstrate your commitment to food haccp safety and customer satisfaction, as well as continuously meeting the expectations of a changing world.
Download HACCP brochure

HACCP is an international principle defining the requirements for effective control of food safety. HACCP compliance / HACCP certification helps organisations focus on the hazards that affect food safety and hygiene and systematically identifies them by setting up control limits at critical points during the food production process. HACCP is built around seven principles:

1. Analysis of biological, chemical or physical food hazards;
2. Identification of critical control points at the raw materials, storage, processing, distribution and consumption stages;
3. Establishment of critical control limits and preventive measures, for example, minimum cooking temperature and time;
4. Monitoring of these critical control points;
5. Establishment of corrective actions:
6. Record keeping record; and
7. Systematic and regular auditing of the systems in place by independent third party certification bodies.

The benefits of HACCP
HACCP Certification enhances your food safety management system and your product’s quality. It instantly demonstrates your commitment to producing or trading in safe food, which can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. Demonstrating a real commitment to food safety can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

Regular assessments performed by SGS will help you continually monitor your food safety management system and processes. This improves the reliability of your internal operations to meet customer requirements, as well as overall performance. You will also most likely gain a significant improvement in staff motivation, commitment and understanding of their responsibility concerning food safety.

Download our 2008 Food Safety Training Schedule
Contact your local SGS office