Review:
Haccp Certification
overall review score: 4.5
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score is between 0 and 5
HACCP (Hazard Analysis Critical Control Point) certification is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Key Features
- Identification of potential hazards
- Establishment of critical control points
- Implementation of monitoring procedures
- Development of corrective actions
- Documentation and record-keeping
Pros
- Ensures a high level of food safety
- Helps prevent foodborne illnesses
- Increases consumer confidence in the product
Cons
- Can be time-consuming and costly to implement for small businesses