HACCP (Hazard Analysis Critical Control Point) is a globally recognized food safety system that helps to identify the control the potential risks of foodborne safety hazards. It is applicable for all organizations in the food supply chain such as farms, fisheries, dairies, meat processors, and food service providers such as restaurants, hospitals, and catering services etc. Moreover, the HACCP system is proposed to identify, assess, evaluate and control the hazards in overall food production process.

HACCP Certification establishes an organization commitment and involvement in producing or trading safe food. It helps organizations to identify the specific hazards and also provides control measures to ensure food safety.