HACCP Certification

Hazard Analysis Critical Control Point (HACCP) is a food safety risk management system. It anticipates and prevents food safety hazards before a product is made.

The Good Manufacturing Practice (GMP), or Good Hygiene Practice (GHP), or Good Agriculture Practice (GAP) certifications are needed for an effective HACCP system. Please visit the link to the International HACCP Alliance, below, for more information. HACCP certification is recognized worldwide by government food authorities and food businesses. HACCP certification is recommended by the US Food and Drug Administration.