HACCP · Hazard Analysis Critical Control Point

HACCP Certification Hazard Analysis Critical Control Point

HACCP (Hazard Analysis Critical Control Point) is a preventive system where food manufacturers and handlers identify hazards that could be introduced during production or handling, and decide how to eliminate or control them — from ingredients through production, storage and distribution to the final consumer.

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Coffee beans pouring from a roaster in a food production facility

Standard: HACCP
Typical timeline: 30–90 days
Outcome: Accredited certificate
Delivery: Remote & on-site, worldwide

In general

What HACCP involves

Looking closely at what you do in your business
Identifying what could go wrong and the risks to food safety
Setting critical control points where risks must be removed or reduced to safe levels
Deciding the action to take if something goes wrong
Verifying your procedures are followed and working
Keeping records that prove your procedures work

How it works

Your path to HACCP certification

01Service agreementThe engagement begins with a signed agreement and a dedicated project team.
02Gap analysisWe assess your current practices against HACCP and prepare a detailed action plan.
03Documentation and implementationWe develop procedures and records, train your team and embed the system into daily operations.
04Internal auditA comprehensive internal audit confirms readiness and resolves any nonconformities.
05Certification auditAn accredited certification body audits and issues your verifiable certificate.

How we can help

HACCP service packages

A01DocumentationHACCP documentation — ready-made templates or fully customized to how your organization actually works.
B02Implementation & consultationHands-on HACCP implementation, training and expert consultation until the system runs on its own.
C03Internal audit & gap analysisA full internal audit against HACCP with a gap report and corrective-action plan before the external audit.
D04Certification auditWe arrange an independent audit through a reputable, accredited certification body and support you through Stage 1 and Stage 2.
E05Full packageEverything above end-to-end — documents, implementation plan, training, internal audit and your final HACCP certificate.

FAQ

HACCP frequently asked questions

01What are the seven HACCP principles?

Conduct a hazard analysis; determine critical control points; establish critical limits; establish monitoring; establish corrective actions; establish verification; and establish documentation and record-keeping.

02Should I choose HACCP or ISO 22000?

HACCP is the essential starting point and is often legally required. ISO 22000 wraps HACCP in a full management system and is preferred by retailers and export markets. Many businesses start with HACCP and grow into ISO 22000.

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