HACCP in definition, is a system which identifies, evaluates, and controls hazards which are significant for food safety.

Manufacturers of food products need to be HACCP certified prior to importing their goods to Europe, and recently, the United States. This standard analyses all the key steps and processes involved in the manufacturing and delivery of the goods.

Certification has numerous versions referring to the diverse feature of an industry or company from file and record maintenance, to manufacturing procedures, to human resource management and many more.

For each peak in the procedure, HACCP has an optional standard and guideline that is required to be met and fulfilled. In addition the European-originated certification HACCP or the Hazard Analysis Critical Control Point.

For more information, feel free to browse to http://www.ncsi.com.au/haccp-certification.html