In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program.

HACCP can be applied throughout the food chain from the primary producer to final consumer.

HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.

A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.

HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.