Why :

• Prioritizes and controls potential hazards in food production.
• Controlling major food risks, such as microbiological, chemical, and physical contaminants.
• Provides the framework to produce foods safely and to prove they were produced safely.
• Focuses on prevention and control of potential food safety hazards rather than inspection.
• Various customers in the food chain required their suppliers to have certified HACCP systems.
• Provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage, and distribution to sale and service of the final consumer.