The FDA defines the Hazard Analysis Critical Control Sites (HACCP) as the standard for food-harmful ingredients. HACCP is made up of key control points and hazard analysis (HA). Its goal is to identify relevant hazards and address the structure of these hazards.

HACCP determines the sanitary control points for controlling primary hazard control points. It attempts to identify the risk factors in the areas of:

• Delivery of materials
• Manufacturing
• Processing
• Preservation
• Distribution

Benefits

The main benefits of HACCP Certification are as follows:

• Sanitation control
• Sanitary food manufacturing
• Efficient food control
• Cleanliness
• Building trustworthiness in food products
• Better management of food prices
• Protection against food hygiene issues
• Hygienic and secure food product distribution
• Enabling the selection of sanitary food products
• Benefits in exports
• Inspection process