HACCP is for Food Industry not only in Manufacturing but also for Food Distribution & Retail. HACCP stands for Hazard Analysis and Critical Control Points.

HACCP is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened. Food Industries, especially those engaged in Production for Exports or to major Domestic Clients are strongly favoured by their buyers if they are HACCP certified.