The Hazard Analysis and Critical Control Process (HACCP) is a systematic method of analyzing food safety hazards and designing control systems to prevent, reduce or eliminate such hazards. When properly implemented, a HACCP program ensures that food is safe, sanitary and wholesome for consumers. For food businesses, it is a prerequisite to qualify for certification and for accreditation.

The importance of HACCP certification in the food service and manufacturing industry is critically important. HACCP certification ensures food products are safe and do not contain harmful ingredients. Food safety begins with the manufacturer and HACCP certification means the manufacturer is well-versed in food safety laws and quality standards.

• It identifies the specific hazard which can occur in the food production or in food chain.
• It helps to control the hazardous risk which can cause major illness to consumer such as physical, Biological, and chemical hazard.
• It is type of preventive measures which helps to control the hazard whose occurrence is natural in the food contributed by environment or at time of food processing.