Hazard Analysis and Critical Control Points (HACCP) is the acronym for “Hazard Analysis and Critical Control Points.” This internationally recognized food management system aims at protecting food safety and reducing food-related health hazards. It helps the business identify and control the risks that cause health hazards. HACCP certification demonstrates the excellence of a food business and recognizes that the business has developed a food management system in compliance with HACCP principles.

An external certification authority has the necessary knowledge and skills to undertake an evaluation of the HACCP system or HACCP plan to authorize the HACCP certification for a food business.