HACCP (Hazard Analysis and Critical Control Points) Certification is a preventive food safety system. It identifies, evaluates, and controls hazards that are significant for food safety during production, processing, and distribution.

The certification focuses on proactive prevention rather than end-product inspection. HACCP is widely recognized and often required in food industries worldwide.

Advantages:

• Improves food safety
• Reduces contamination risks
• Ensures regulatory compliance
• Builds consumer confidence