HACCP Certification

Hazard Analysis Critical Control Point

Hazard Analysis & Critical Control Points (HACCP) is a scientific approach to identify hazard in a food system from raw material production, procurement & handling, to manufacturing, distribution, and consumption of the finished product; and apply the result in eliminating or controlling them to ensure that the food is safe for the customers. The principles of HACCP are Internationally recognized and aim to focus the organization on the process & production steps and conditions critical to food safety in pursuit of consumer protection. In this manner, HACCP attempts to avoid hazards rather than inspect the finished products for the effects of those hazards.

HACCP is one of the dozens of certifications issued by Top Certifier, the global Certification Body. HACCP can be used by any organization in South Africa directly or indirectly involved in the food chain and pharmaceutical. We deliver HACCP certification services to all major locations in South Africa including Cape Town, Port Elizabeth, Johannesburg Etc.

HACCP increases buyer and consumer confidence. Increases business awareness of food risks. Supports business leadership through the direction of resources to safety-critical elements of the process. Demonstrate resilience to customers, suppliers, and tender requests. Therefore, it ensures compliance with legislation, regulators, and customers.