I. INTRODUCTION TO HACCP CERTIFICATION

1- HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (GMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

2- The seven principles is essential of HACCP implementation including:

- Principle 1: Conduct a hazard analysis
- Principle 2: Determine critical control points (CCPs)
- Principle 3: Establish critical limits
- Principle 4: Establish monitoring procedures
- Principle 5: Establish corrective actions
- Principle 6: Establish verification procedures
- Principle 7: Establish record-keeping and documentation procedures

3- Certification to HACCP helps to demonstrate an organization's commitment to meet the demands of legislation, and assurance of food safety.