Why do I need HACCP food safety certification?
Thinking about HACCP Certification for your business? We’ve come up with our Top 5 reasons why your business should be looking at HACCP certification. In food safety management a fundamental approach to managing risk is implementing a HACCP system. This acronym stands for Hazard Analysis and Critical Control Point. It is a system that identifies, evaluates and controls hazards that are significant for food safety. But it’s not uncommon for organisations who don’t handle food to be asked for HACCP certification; any organisation in the supply chain could be asked by their customers or clients for HACCP certification.
1. Provides confidence around the safe production of food
Often a starting point for an organisation is that a customer has requested that they are certified. Why is this the case? To receive certification an organisation needs to demonstrate it has processes in place to identify and control any food safety risks. This capability is reviewed by an independent third party prior to any certifications being issued. This is where the value in the certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.
2. Access to an increased market
As certification is a requirement for many potential customers (refer point 1 above) organisations find there is access to a greater market once they have certification. It is also something that can be used in marketing to try and gain some of that market opportunity.
3. Enhanced Reputation
One of the major risks to an organisation is a loss of reputation. Imagine the effect of an organisation that has an incident with its food handling that impacts on its customers and ultimately consumers. Food safety management helps establish a risk management framework to prevent a major loss of reputation.The other side of this is that having Food Safety Management certification helps enhance the reputation of the organisation due to the confidence it gives consumers and customers (refer point 1)
4. Improved efficiency reduction of waste and re-work
As with any good quality and risk management process, waste is identified and taken out of the process. This helps organisations achieve the benefits of improved efficiency.
5. Employee awareness and involvement
A fundamental part of the certification process is making sure employees are adequately trained and are aware of their role in the food safety management system. This helps not only improve consistency of process but also creates a more engaged workforce.