The food and drug administrative agent defines Hazard Analysis Critical Control Sites (HACCP) as the key control points for food-harmful components. Hazard analysis (HA) and crucial control points make up HACCP (CCP). The purpose of HA is to identify the hazards and examine the hazards’ structures. Following the identification of the risk factors from materials delivery, manufacture, processing, preservation, and distribution to end-user consumption, HACCP is to decide the sanitary control points to control the primary hazard control points.
Advantages of HACCP Certification
● Control of sanitation
● Manufacturing of food in a sanitary manner
● A focus on cleanliness efforts and efficient food control
● The management of food prices
● Trustworthiness of the food product
● Food product distribution that is secure and hygienic
● Public certification allows for the selection of sanitary food products.
● Defending against issues with food hygiene
● Export benefit
● Beneficial inspection process
● HACCP Certification mark