HACCP Certification is another form of Food safety Certification. HACCP (Hazard Analysis Critical Control Point) is a systematic methodology for analyzing food processing and identifying undesirable/hazardous inclusion of chemical, physical and biological agents in foods. It is an expectation, if not a requirement, that organizations operating with the food supply chain to identify, analyze and act to prevent, eliminate or reduce to acceptable levels Inclusions of hazards. HACCP System is recognized as one of the best available approach for ensuring safety of food. It concentrates on preventing problems rather than detecting then after they have occurred.

HACCP has been and is still the premier food safety management Standard used throughout the world in food industry. It is a preventative quality management system designed for providing intensified controlling and monitoring during the important processes of food manufacturers and suppliers. HACCP Certification is all about formally recognizing the HACCP implementation program of companies in food industries to give confidence to consumers with regard to the quality and the safety aspect of food.