HACCP (Hazard Analysis and Critical Control Points) certification ensures that a food business identifies, evaluates, and controls potential hazards throughout its production process. It requires implementing a systematic food safety plan focused on preventive measures rather than end-product testing. A certified auditor reviews the HACCP system, verifying that critical control points, monitoring procedures, and corrective actions are properly established. Any non-conformities found during the audit must be corrected before approval. Achieving HACCP certification enhances food safety, reduces risks, and builds trust with regulators and consumers.