Role And Responsibility Of HACCP Certification

HACCP stands for Hazard Analysis and Critical Control Points. It is a process that is followed for food safety based on a control system. The food safety principle of HACCP was developed as per the guidelines given by the Codex Alimentarius Commission. The effective implementation of HACCP Certification helps in enhancing the ability of organizations to enhance and protect private labels and brands. It also helps in promoting confidence among consumers and complying with the regulatory and market requirements of the products.

HACCP certification is a process control system guideline that is applicable for any kind of food or food product business dealing with farming, Manufacturing, trading, transportation, supply, retailing, packing, etc of food or food products. The main aim of the HACCP system is to provide guidelines for identifying food safety hazards which can be chemical hazards, Physical Hazards & Biological Hazards. The system also helps in the evaluation of Food safety Risk analysis and Food safety Hazards by establishing the Pre Requisite Programs.

Acquiring HACCP certification or any other ISO certification such as ISO 22000 certification helps a food manufacturing or food processing firm in improving the overall food safety performance of the organisation.

The Main Roles And Responsibilities Of HACCP Certification Are:
  • Saves Business In The Long Run – One of the main and important roles of having HACCP certification is to save your business in the long run. When a business maintains all the protocols for getting HACCP certification to ensure that the food business is safe and whatever is produced in the organization is safe and hygienic, it gives an advantage for the business in the long and helps in the smooth running of the business. It also ensures that the money of the business is not wasted on any kind of legal issue which is caused due to any kind of mistake or negligence.

  • Helps You Avoid Poisoning Your Customers – ISO 22000 Certification and HACCP certification helps to improve the overall safety performance of the food manufactured or produced and provide the ability to consistently supply safe foods and food products. This ensures that the business is using all safe ingredients while processing food and food products that meet customer and applicable statutory and regulatory requirements.

  • Standard Of Food Quality Increases – Abiding by the rules of HACCP certification helps in increasing the food quality of the organization. It helps the business demonstrate the best of food and recognizes that the organization has developed a food management system in compliance with the principles of HACCP. This helps the business in identifying and controlling the risks that cause health hazards among customers. This leads to increased food quality.

  • Organizes The Food-producing Process – Certification for any business is very much essential as it helps in finding the mistakes at the workplace and taking remedial steps in correcting those mistakes and making the process of food production organized and the food produced healthy.

We all are very much aware of the fact that food is an essential part of our existence needs to be safe and in the purest form to keep us healthy. However, there are several food-producing companies that are ignoring all this while producing food. As a result of this many humans who consume this food are suffering from health issues and malnutrition.

So, in order to ensure that the food you consume is safe and is healthy, the organization must have a HACCP certification and ISO 22000 certification. These certifications are a set of stringent rules and regulations that the organizations have to follow either willingly or unwillingly. The certification helps in identifying the hazards at the workplace and taking preventive steps to correct those mistakes and make the food consumable by humans.