Purpose and Benefits of Haccp Food Safety HACCP Food Safety is a preventive food safety management system within which each step within the manufacture, storage, and distribution of a food product is analyzed for microbiological, physical and chemical hazards. Hazard Analysis & Critical Control Points or better known as HACCP is the globally recognized process control system. The method helps organizations in the food and beverage industry identify their food safety risks, prevent food safety hazards and address legal compliance. HACCP Food Safety certification demonstrates that your company is aware and awake to meeting the regulative specifications to the safe handling of food. Benefits to HACCP certification are: Reduces the risk of contaminants or incidents. Provides assurance to stakeholders that food quality and safety controls are implemented. Assists you to repeatedly monitor your food safety system. Adds worth to your entire offer chain with improved hazard controls. Increases food quality standards. Food Safety Programs often assist in reducing waste and rising productivity. The safety of your food will be constant, and customers can know that you are taking action to protect them from sickness. Regulators like the native Council will be able to see the actions you're taking to cut back the risk of food poisoning in the community. If your food business is taken to court over a food poisoning incident, your Food Safety Program and completed documentation (such as temperature logs or coaching records) are often used as proof of your commitment to providing safe food. HACCP is used in any respect stages of food production and preparation processes. All organizations who play a job within the food provide chain can apply HACCP principles, no matter their size or geographical location. A structured approach to food safety using HACCP as a management tool, helps firms and organizations demonstrate their neutral commitment to food safety which declared necessities are being met.