Pharagon

HACCP (Hazard Analysis and Critical Control Points) certification is an internationally recognized standard focused on identifying, evaluating, and controlling potential hazards in food production to ensure safety from farm to table. Developed initially by NASA and food safety experts, HACCP aims to prevent biological, chemical, and physical hazards rather than relying solely on end-product inspection.

The certification process involves a systematic approach, starting with a hazard analysis, determining critical control points (CCPs), setting preventive measures, and establishing monitoring procedures. By addressing risks at every stage of food production, HACCP helps companies prevent contamination and foodborne illnesses.

Obtaining HACCP certification demonstrates a company's commitment to food safety, enhancing consumer confidence and meeting regulatory requirements in various global markets. It is essential for businesses in the food industry, such as producers, processors, and distributors, to ensure compliance and to secure partnerships with major retailers and distributors who prioritize food safety and quality assurance.