HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that focuses on identifying, evaluating, and controlling hazards related to food safety. It is widely used in the food and beverage industry to ensure the safety of food products from production to consumption.
Testing Equipments
Testing Reports
Certification Served
1. Business Registration Documents
2. HACCP Plan
3. Process Flowchart
4. Critical Control Points (CCP) Monitoring Procedures
5. Trade Mark Certificate (if any)
6. Corrective Action Plan
7. Employee Training Records
8. Standard Operating Procedures (SOPs)
9. Sanitation and Cleaning Records
10. Supplier and Raw Material Specifications
11. Product Traceability and Recall Procedures
12. Internal Audit Reports
13. Record-Keeping System
14. Food Safety Policy
15. Pest Control Records.
16. Hazard Analysis Report
Step 1:Â Initial Consultation
Step 2: Gap Analysis
Step 3: Development of HACCP Plan
Step 4: Implementation of the HACCP System
Step 5: Internal Audit
Step 6: Pre-Certification Review
Step 7: Certification Audit
Step 8: Addressing non-conformities
Step 9: Issuance of HACCP Certificate
Step 10: Ongoing Compliance and Surveillance Audits
1. Processed Foods: Dairy Products, Meat Products, Canned Foods, Baked Goods, Frozen Foods.
2. Beverages: Non-Alcoholic Drinks, Alcoholic Beverages.
3. Raw Agricultural Products: Fruits and Vegetables, Grains and Pulses.
4. Food Ingredients: Additives and Preservatives, Spices and Seasonings.
5. Packaged Foods: Snack Foods, Ready-to-Eat Meals.
6. Food Service Establishments: Restaurants and Cafés, Catering Services, Food Trucks.
7. Food Distribution and Storage: Warehousing and Cold Storage, Transport Services.
8. Food Packaging, Retail Food Operations: Supermarkets and Grocery Stores, Food Vending), Specialty Foods (Organic and Health Foods, Dietary Supplements.
HACCP Certification is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, handling, manufacturing, distribution, and consumption of the final product.
Food manufacturers, processors, distributors, and service providers such as restaurants, caterers, and food retailers need HACCP certification to ensure that food products are safe for consumers and meet regulatory standards.
HACCP helps:
1. Prevent foodborne illnesses by identifying and controlling hazards.
2. Ensure compliance with legal and regulatory requirements.
3. Improve customer confidence in food safety.
4. Reduce risks of food safety incidents and associated costs (recalls, legal action).
1. Conduct a hazard analysis: Identify potential hazards in the food production process.
2. Determine critical control points (CCPs): Points in the process where hazards can be prevented, eliminated, or reduced.
3. Establish critical limits: Set maximum or minimum limits at CCPs to ensure safety.
4. Establish monitoring procedures: Monitor CCPs to ensure critical limits are met.
5.Establish corrective actions: Define actions to be taken if a critical limit is exceeded.
6. Establish verification procedures: Ensure the HACCP system is working effectively.
7. Establish record-keeping and documentation procedures: Keep detailed records of the HACCP plan and actions taken.
The time required to achieve HACCP certification varies based on the size and complexity of the organization, but it typically takes 1 to 3 months from the initial assessment to certification.
In many countries, HACCP is legally required for certain sectors of the food industry, such as food processing, manufacturing, and packaging. In other cases, it is voluntary but highly recommended as a best practice.
Commonly required documents include:
Hazard analysis documentation.
CCP monitoring records.
The cost of HACCP certification depends on factors like the size of the organization, the complexity of operations, and the chosen certification body. Costs typically include consultation, training, auditing, and certification fees, which can range from a few thousand to several thousand dollars.
HACCP certification is provided by accredited third-party certification bodies, which conduct audits to assess compliance with the HACCP principles and issue the certification.
HACCP certification is generally valid for three years, with annual surveillance audits to ensure ongoing compliance. After three years, a recertification audit is required.
HACCP forms the foundation for many other food safety standards such as:
ISO 22000: International standard for food safety management systems.
FSSC 22000: A global certification scheme for food safety management systems.
GFSI: Global Food Safety Initiative standards.
Many food safety certifications require a HACCP-based system to be in place.
HACCP is widely used across food-related industries, including:
Food processing and manufacturing.
Catering and hospitality.
Retail (supermarkets, grocery stores).
Food packaging and distribution.
Agriculture (primary food production).
Beverage industries.
Some key benefits include:
Improved food safety and reduced risk of contamination.
Compliance with regulatory and legal requirements.
Increased market access, especially for global markets requiring food safety assurance.
Better process control, leading to cost savings.
Better process control, leading to cost savings.
Enhanced brand reputation and customer trust.
HACCP is a system specifically focused on identifying and managing food safety hazards.
ISO 22000 is an international standard that incorporates HACCP principles but also includes broader aspects of a food safety management system, such as overall risk management, supply chain management, and continuous improvement processes.
