Hazard Analysis and Critical Control Point (HACCP) System Certification

Certification Overview (Business Overview)

Certification Overview

HACCP stands for Hazard Analysis Critical Control Point. It is a preventive system that analyzes and controls food safety hazards throughout the entire food supply chain, formulates necessary preventive and corrective actions, and establishes monitoring and verification procedures to eliminate and control food safety hazards so as to ensure food safety. Originated from the space food development program of the National Aeronautics and Space Administration (NASA) of the United States in the 1960s, HACCP has been vigorously promoted by the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA). As a widely recognized and accepted food safety assurance system worldwide, it has been mandatorily implemented and adopted in many countries.

Advantages of NGV HACCP Certification

HACCP certification helps your organization comply with internationally recognized food safety standards and gain broad global acceptance for your products.

It strengthens corporate management, facilitates production monitoring, stabilizes business operations, improves performance and delivers economic benefits.

It reinforces quality management, optimizes food quality and enhances customer satisfaction and loyalty.

It expands your competitive advantages, facilitates international trade and removes international trade barriers.

Certification Standards (Evaluation Basis)

Certification Standards:

Requirements for Hazard Analysis and Critical Control Point (HACCP) System Certification (V1.0)