HACCP certification helps organizations demonstrate their commitment to identifying, evaluating, and controlling food safety hazards throughout food production and handling processes. It is suitable for food manufacturers, processors, restaurants, catering businesses, storage facilities, and distributors. The process generally involves conducting hazard analysis, identifying critical control points (CCPs), establishing critical limits, implementing monitoring procedures, maintaining records, and performing verification activities. HACCP certification can help reduce contamination risks, strengthen food safety controls, support applicable regulatory requirements, and build customer confidence. Employee training, effective documentation, regular monitoring, corrective actions, and continual improvement are essential for maintaining an effective HACCP-based food safety management system.