Benefits of Implementing HACCP

1. Benefits for consumers

• Reduce the risk of foodborne illness.
• Improve awareness of basic hygiene.
• Increase confidence in the food supply.
• Support health and social and economic wellbeing.

2. Benefits for industry

• Strengthen consumer and regulatory confidence.
• Support the commercial value of products; HACCP does not guarantee a particular selling price.
• Improve competitiveness and marketing opportunities.
• Reduce costs associated with spoiled products and recalls.
• Improve production processes and operating conditions.
• Improve the ability to manage food safety.
• Support business opportunities and food import and export activities.

3. Benefits for government

• Improve public health and the effectiveness of food control.
• Help reduce public health costs.
• Facilitate trade development.
• Strengthen public confidence in the food supply.

4. Benefits for businesses

• Enhance product reputation, competitiveness and opportunities to enter or expand markets, including export markets.
• Communicate valid HACCP conformity or certification only in accordance with the scheme’s rules and applicable labelling requirements; a management system certificate is not automatically product certification.
• Use certificates or permitted marks in advertising and business introductions only within the approved scope and the certification body’s rules.
• HACCP records can support applicable food safety declaration and inspection procedures, but certification alone does not replace legal procedures or automatically reduce inspections.
• Provide evidence that can support domestic and export contract negotiations, without guaranteeing a contract.
• Help demonstrate readiness for investment or training support programmes where their eligibility criteria apply.