Hazard Analysis and Critical Control Points (HACCP)certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders.
An NQA HACCP certificate will give your business improved credibility and recognition due to NQA’s standing as a recognised international certification body.
This can be used by any organization directly or indirectly involved in the food chain including food service providers (canteens, restaurants, fast food chains, caterers, hospitals, hotels, etc.), farms, fisheries, dairies, processors of food for both human and livestock consumption and supporting services such as transporters and distributors.
Organizations that implement HACCP must comply with GMP, Good Manufacturing Practices, as they are a mandatory requirement included within the HACCP standard. However, it is possible to certify each individually.
Certifiable and voluntary food safety management systems (ISO 22000,FSSC 22000etc.) are based on the implementation of a HACCP system to ensure food safety.
