HACCP Certification demonstrates that a food business has a food safety management system based on Hazard Analysis and Critical Control Points principles. HACCP focuses on identifying biological, chemical, and physical hazards and establishing controls to prevent or reduce food safety risks. The process generally involves reviewing production activities, identifying critical control points, setting critical limits, monitoring controls, taking corrective actions, verifying the system, and maintaining records. HACCP can be useful for food manufacturers, processors, catering businesses, restaurants, storage facilities, and food distribution companies. The certification process depends on the chosen certification programme and applicable food safety requirements. A properly maintained HACCP system helps businesses monitor food safety risks, train employees, and improve control over food handling and production.