But what exactly is HACCP? Why is it important? And how can businesses achieve HACCP certification?
This comprehensive guide will answer all your questions about HACCP certification, its process, benefits, and global relevance.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, preventive approach to food safety that identifies, evaluates, and controls physical, chemical, and biological hazards throughout the food production process — from raw material sourcing to consumption.
Originally developed by NASA and Pillsbury in the 1960s to ensure safe food for space missions, HACCP is now a globally recognized food safety standard and is often required by regulatory authorities, certification schemes, and supply chains.
What is HACCP Certification?
HACCP Certification is a formal recognition that a food business has developed, implemented, and maintained a HACCP-based food safety system according to international standards.
The certification process is carried out by an accredited third-party certification body, which audits the food safety practices, records, and procedures of an organization to ensure they meet HACCP principles.
Once certified, the business receives a HACCP certificate, which is valid for a specific period (usually 1–3 years), subject to periodic surveillance audits.
Why is HACCP Certification Important?
1. Legal Compliance
Many countries have incorporated HACCP into food safety regulations. In the EU, it's mandatory under Regulation (EC) No. 852/2004. In the U.S., the FDA and USDA mandate HACCP for certain food sectors (e.g., meat, seafood, juice).
2. Global Market Access
Major retailers, importers, and certification schemes (like GFSI, BRCGS, SQF) require HACCP compliance. Without it, your access to global markets may be restricted.
3. Risk Prevention
HACCP focuses on preventing hazards before they occur, rather than relying on end-product testing. This proactive approach reduces recalls, legal claims, and health risks.
4. Improved Reputation and Consumer Trust
A HACCP certificate boosts confidence among consumers, regulators, and business partners. It proves your commitment to safe and high-quality food.
5. Operational Efficiency
HACCP improves control over production processes, reducing waste, downtime, and rework, and increasing consistency and productivity.
Who Needs HACCP Certification?
HACCP certification is relevant to a wide range of businesses in the food chain, including:
Food manufacturers and processors
Dairy and beverage producers
Slaughterhouses and meat processors
Bakeries and confectionery companies
Catering services and central kitchens
Food distributors and wholesalers
Cold storage and warehousing facilities
Retailers and supermarkets
Packaging companies (food contact materials)
Even small businesses like cafes and food trucks may benefit from implementing HACCP for compliance and competitive advantage.
The 7 Principles of HACCP
To achieve HACCP certification, a business must build its food safety system around these seven core principles:
1. Conduct a Hazard Analysis
Identify and evaluate potential biological, chemical, and physical hazards at each stage of food production.
2. Determine Critical Control Points (CCPs)
Identify the steps in the process where control is essential to prevent or eliminate hazards.
3. Establish Critical Limits
Define acceptable parameters (e.g., temperature, time, pH) that must be met at each CCP.
4. Establish Monitoring Procedures
Set up procedures to monitor CCPs and ensure critical limits are being met.
5. Establish Corrective Actions
Define what to do if monitoring indicates a deviation from a critical limit.
6. Establish Verification Procedures
Confirm that the system works as intended through audits, testing, and validation.
7. Establish Record-Keeping and Documentation
Maintain detailed records to demonstrate compliance and support traceability.
Steps to Achieve HACCP Certification
Here’s a step-by-step breakdown of how to become HACCP certified:
Step 1: Understand HACCP Requirements
Gain a solid understanding of HACCP principles through internal study or certified training. Many organizations provide HACCP awareness or internal auditor training.
Step 2: Assemble a HACCP Team
Create a cross-functional team with members from production, quality, sanitation, and engineering. Assign roles and responsibilities.
Step 3: Conduct a Hazard Analysis
Study your entire food production process and identify potential hazards at each step.
Step 4: Develop the HACCP Plan
Using the 7 principles, create a formal HACCP plan tailored to your operation.
Step 5: Implement the Plan
Put the plan into action by training staff, modifying procedures, and collecting data.
Step 6: Conduct Internal Audits
Before inviting an external auditor, perform internal audits to identify gaps and corrective actions.
Step 7: Choose a Certification Body
Select a reputable, accredited third-party certification body (e.g., SGS, TÜV SÜD, Intertek) to conduct the audit.
Step 8: Undergo the Certification Audit
An external auditor will evaluate your HACCP plan, process control, documentation, staff training, and more.
Step 9: Receive Certification
If compliant, you will be issued a HACCP certificate. If not, the auditor will issue nonconformities that must be addressed before certification is granted.
How Long Does HACCP Certification Take?
The timeframe depends on factors like:
Size and complexity of the organization
Existing food safety practices
Staff readiness and training
Level of documentation already in place
For small businesses, the process may take 2–3 months; larger or complex operations may take 6 months or more.
Documentation Required
Key documents that auditors will check include:
HACCP plan
Process flow diagrams
Hazard analysis and CCP determination
Monitoring and verification records
Calibration logs
Cleaning schedules
Employee training records
Supplier certifications
Traceability and recall procedures
