Food Hygiene Certification

HACCP, the oldest food safety management model initially applied by NASA in the 1960s and later supported by FAO-WHO in the 70s, has become a cornerstone of ensuring food safety.

In the United States, its full adoption was realized with the Food Safety Modernization Act (FSMA) passed by Congress in 2011. The second rule of FSMA focuses on human food preventive controls, aligning with HACCP's risk-based scientific approach to food safety management.

HACCP, originally applied by NASA in the 1960s and later supported by FAO-WHO in the 1970s, has become a cornerstone of ensuring food safety. Its full adoption in the United States came with the Food Safety Modernization Act (FSMA) in 2011. FSMA established seven rules, including the second rule that focuses on human food preventive controls, aligning with the risk-based scientific approach of HACCP.

Scientifically grounded and systematic, the HACCP system identifies specific hazards and implements controls to ensure food safety. It emphasizes prevention rather than relying solely on end-product testing and addresses a wide range of hazards, including biological, chemical, physical, and allergenic risks. The flexibility of HACCP allows for adaptations to equipment design, processing techniques, and technological advancements.

While HACCP can be applied throughout the food chain, its implementation should be guided by scientific evidence of human health concerns. In addition to enhancing food safety, HACCP offers numerous benefits. It enables regulatory bodies to verify food safety measures and promotes international trade by instilling confidence in the safety of food products.

• Compliance HACCP certification with International, Canadian food laws and FSMA: Implementing HACCP ensures compliance with Canadian food regulations and the requirements of the Food Safety Modernization Act. This demonstrates a commitment to meeting legal obligations and protecting public health.
• Improved food safety in production and distribution: HACCP certification enhances food safety measures throughout the entire production and distribution process. It identifies critical control points, establishes monitoring procedures, and ensures that risks are effectively managed, resulting in safer food products.
•  Increased awareness of food risks and safety hazards: Adopting HACCP certification fosters a deeper understanding of food risks, safety hazards, and critical control points among food businesses. This heightened awareness enables proactive measures to mitigate risks and prevent potential food safety issues.
• Increased consumer confidence: HACCP certification instills confidence in consumers, assuring them that the food products they consume meet rigorous safety standards. The HACCP logo on packaging signifies a commitment to food safety and provides reassurance to customers.
• Business leadership and resource allocation: HACCP certification supports business leadership by directing resources to safety-critical elements of the process. It ensures that appropriate attention and resources are dedicated to maintaining and improving food safety practices.
• Reduction in complaints and negative publicity: The implementation of HACCP reduces the risk of negative publicity and customer complaints. By systematically addressing food safety hazards and risks, businesses can prevent incidents and maintain a positive reputation.
• Improved responsiveness through corrective action: HACCP certification facilitates the prompt identification and resolution of problems through a structured corrective action framework. This enhances a business's ability to address issues efficiently, minimizing the impact on food safety and overall operations.