The abbreviation HACCP stands for English Hazard Analysis for Critical Control Points. It can be translated into our language as Hazard Analysis at Critical Control Points. This standard, which was prepared in 1960, was developed in order to set a standard for the works to be followed in order to maintain hygiene and sanitation conditions in the facilities where food and beverages are produced.

On the other hand, the World Health Organization, while expressing its concerns about food safety in the global sense, draws attention to various chemical hazards and microbiological contamination and states that foodborne diseases should be monitored. It also draws attention to new food production technologies and facilities capacities.

In short, the HACCP System provides the establishment of a system for the preparation and cooking of food products at which points and risks, the ways in which these risks can be eliminated and the control procedures. It is also a system that reduces costs and improves quality as production errors are avoided.

Quality Management System and HACCP System are used together to provide high quality and safe and food products to consumers at affordable costs.

If the requirements of the HACCP System are complied with, all microbiological, chemical and physical hazards associated with food production are controlled.

According to a study conducted in the markets, the products of the companies applying the HACCP standard in their enterprises are more in demand in international markets. HACCP System has an important place in sales and marketing strategies of companies. It creates a serious competitive advantage when entering new markets. It was seen that most of the companies applying HACCP standard first applied ISO 9001 Quality Management System standard and then passed to HACCP standard. Because the ISO 9001 standard supports and accelerates the preparation of HACCP implementation.

In fact, to ensure food safety, food needs to be of good quality. HACCP Although the standard is therefore a food safety system in essence it is also a quality assurance system.

The ISO 22000 Food Safety Management System, which was later developed by the International Standards Organization, is aimed at ensuring food safety at every stage along the food chain. It also covers the principles of HACCP. However, the HACCP standard is based only on the production stage of food production. So along with ISO 22000 standard, 2006 has lost its validity since. Organizations that have HACCP certification later returned to ISO 22000 Certification.

The HACCP standard is not an ISO standard and the HACCP system is not accredited internationally.

TÜRCERT certification body is an organization that conducts audit and conformity assessment studies. It continues its activities on the basis of the authorization it receives from the relevant accreditation institutions. Organizations that want to know more about what the HACCP Certificate means and what benefits it will provide to an organization, or organizations that want to obtain a HACCP Certificate, may come to TÜRCERT certification institution without hesitation. TÜRCERT has an expert manager and employee staff and is able to meet all kinds of demands of organizations regarding various management systems.