HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized system of hazard analysis and critical control points in food production. Its main goal is to identify potential risks at the stage of their occurrence and prevent dangerous products from reaching the consumer.

Unlike classical control methods, HACCP works proactively: it not only records violations after they occur, but also allows you to avoid them in advance, guaranteeing a consistently high level of product safety.
The system covers the entire production chain - from the receipt of raw materials at the enterprise to storage, transportation and sale to the end consumer.

Who can implement HACCP?
The HACCP system is suitable for any organization that deals with food products, including
- food manufacturers;
- companies engaged in packaging and packing;
- retail and wholesale trade enterprises;
- catering operators;
- logistics companies that store or transport food products.

Benefits of HACCP certification
Implementation of a certified HACCP system allows the company to
- ensure product safety in accordance with international norms and standards;
- Increase trust from consumers, partners and government regulatory authorities;
- expand sales markets, including access to foreign markets, where HACCP is often a prerequisite for suppliers;
- improve brand reputation and strengthen competitive position;
- gain an advantage in tenders and negotiations with large customers.

Mandatory implementation of HACCP
In many countries, such as the European Union, the United States, Canada, Japan, and New Zealand, HACCP is a legal requirement for all food market operators. Ukrainian legislation also requires mandatory implementation of HACCP for most food producers.

Modern production cannot exist without an effective quality control system. HACCP is not just a requirement of the times, it is a strategic investment in the safety, reliability and development of your business.