Hazard Analysis and Critical Control Points

The systematic scientific approach to ensuring food safety

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تعريف المعيار

ما هو HACCP؟

HACCP is a preventive management system that identifies physical, chemical and biological hazards in food production and establishes critical control points to prevent, reduce or eliminate these hazards to acceptable levels.

الفئات المستهدفة

من يحتاج للحصول على الشهادة؟

Mandatory for all food establishments

food and beverage factories, restaurants and cafes, hospital and school kitchens, catering and hospitality companies, butcher and bakery shops, dairy and juice factories, storage and distribution facilities.

القيمة المضافة

لماذا هذا المعيار مهم لمنشأتك؟

Because prevention is better than cure in food safety. HACCP implementation achieves

preventing food contamination at source, reducing foodborne illness risks, ensuring regulatory compliance, building an effective and continuous monitoring system.