UK ACCREDITATION FORUMHACCP Certification
HACCP is a preventive food-safety approach used to identify hazards, establish critical control points and monitor controls throughout production and handling.
Main focus areas
- Hazard identification
- Critical control points
- Critical limits
- Monitoring and corrective action
- Verification and records
Typical value
A structured management or technical standard can help an organization document responsibilities, control key activities, evaluate performance and improve confidence among interested parties. Certification or accreditation requirements vary by standard and scope.