What is it?
The HACCP is a tool to evaluate risks and to establish control systems focused on prevention. It can be applied in the all food chain, from primary producer until final consumer.
To whom is this addressed?
The HACCP application increases food safety and provides important benefits, like providing to the appropriate authority its inspection work, and promotes the international trade increasing the confidence in the food safety.
Some of the more significant objectives:
- Strengthening food safety.
- It facilitates food law fulfilment.
- It promotes export increasing with it the confidence in food safety.
- It facilitates controls’ dynamism and transparency.
Benefits of food safety certification:
- A system developed by an internationally recognized body, Codex Alimentarius Comission, providing added value on the commercial operations.
- A more efficient and dynamic control of the food safety risks.
- A control system based on prevention.
- It increases the confidence in food safety for import companies, competent authorities and consumers.
- It facilitates fulfilment of application legislation.
Due to its structure based on food safety, the HACCP certification allows integration with other systems based on this aspect, like ISO 9001 or ISO 22000, as well as audit them together for optimize the certification process.