HACCP Food Safety Certification
Identify significant food hazards and control them at the points that matter most.
Standard reference
HACCP
A management decision—not only a certificate.
Hazard Analysis and Critical Control Points is a preventive method for identifying biological, chemical and physical hazards and establishing effective controls.
What a well-used system can improve
Preventive food-safety control
Clear critical limits and responsibilities
Faster response to deviations
Better process discipline
Stronger buyer confidence
A foundation for broader food-safety systems
Designed around operating context, not company size.
- Food processors
- Commercial kitchens
- Caterers
- Cold-chain operators
- Ingredient suppliers
- Packaging and storage operations
What the system needs to control.
- 01Hazard analysis
- 02Critical control points
- 03Critical limits
- 04Monitoring
- 05Corrective action
- 06Verification
- 07Records
Before requesting assessment
This is a practical starting list, not a substitute for the applicable standard or scheme rules.
From defined scope to maintained certificate
- Step 01
Application and scope
Confirm the organization, sites, activities and standard to be assessed.
- Step 02
Readiness and assessment
Review documented arrangements and evidence that the system operates in practice.
- Step 03
Decision and issue
Close applicable findings before an independent certification decision and issue.
- Step 04
Surveillance and renewal
Maintain the system, complete surveillance activities and renew within the certification cycle.
Standards often work together.
Food safety management
Control food-safety hazards across the food chain through communication, prerequisite programmes and HACCP principles.
Good manufacturing practice
Demonstrate controlled manufacturing conditions, hygiene, documentation and product consistency.
Tell us what your organization does and what the certificate should cover.
A clear scope helps align the standard, assessment and final certificate record from the beginning.