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HACCP Certification for Food Businesses
Demonstrate that your organisation follows a systematic and preventive approach to identifying, evaluating and controlling food safety hazards.
HACCP certification provides independent confirmation that appropriate controls, monitoring procedures and corrective actions have been established and implemented throughout your food operations.
HACCP certification provides independent confirmation that appropriate controls, monitoring procedures and corrective actions have been established and implemented throughout your food operations.
What Is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognised preventive approach used to identify, evaluate and control hazards that may affect food safety.
The system examines each stage of an organisation’s operations, from the receipt of raw materials and food preparation to processing, packaging, storage and distribution. Based on the hazard analysis, the organisation determines where specific controls are needed and how their effectiveness will be monitored.
HACCP is based on seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring those points, defining corrective actions, verifying the effectiveness of the system and maintaining appropriate documentation and records.
HACCP is not an ISO management system standard. It can be implemented as an independent food safety system or form part of a broader system such as ISO 22000.
Codex identifies seven principles as the foundation of HACCP and places Good Hygiene Practices and other prerequisite programmes at the basis of an effective HACCP system.
The system examines each stage of an organisation’s operations, from the receipt of raw materials and food preparation to processing, packaging, storage and distribution. Based on the hazard analysis, the organisation determines where specific controls are needed and how their effectiveness will be monitored.
HACCP is based on seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring those points, defining corrective actions, verifying the effectiveness of the system and maintaining appropriate documentation and records.
HACCP is not an ISO management system standard. It can be implemented as an independent food safety system or form part of a broader system such as ISO 22000.
Codex identifies seven principles as the foundation of HACCP and places Good Hygiene Practices and other prerequisite programmes at the basis of an effective HACCP system.
Who Is HACCP Certification For?
HACCP certification is suitable for organisations whose activities may affect food safety during production, preparation, handling, storage or distribution.
Food Manufacturers and Processors
Companies producing, preparing, processing or packing food products and ingredients.
Restaurants and Catering Businesses
Restaurants, cafés, catering companies, central kitchens, canteens and other food service operators.
Retailers and Wholesalers
Supermarkets, food shops, wholesalers, distributors and other businesses handling or selling food.
Storage and Logistics Providers
Warehouses, cold-storage facilities, distribution centres and transport companies handling food products.
Packaging and Repacking Companies
Businesses packing, repacking, labelling or handling food and food-contact materials.
Ingredient and Food Service Suppliers
Companies supplying food ingredients, semi-finished products or services that may influence food safety.
Benefits of HACCP Certification
HACCP certification demonstrates that your organisation has established a structured and independently assessed approach to controlling significant food safety hazards.
Improve Food Safety Risk Control
Identify hazards before they result in unsafe products and establish appropriate preventive and operational controls.
Strengthen Compliance Processes
Create a structured framework for addressing applicable food hygiene legislation, customer specifications and contractual requirements.
Improve Operational Consistency
Clearly define responsibilities, monitoring activities, critical limits and corrective actions across food operations.
Build Customer and Partner Confidence
Provide independent evidence that your HACCP procedures have been evaluated by an external certification body.
Reduce the Risk of Food Safety Incidents
Improve the organisation’s ability to detect process deviations, respond promptly and prevent affected products from entering the supply chain.
Support Business Opportunities
Meet supplier approval requirements and strengthen your position with retailers, distributors, catering clients and international partners.
The HACCP Certification Process
The certification process is planned according to your organisation’s products, activities, locations, number of employees and operational complexity.
- Application and Scope DefinitionYou provide information about your organisation, products, processes, locations and requested certification scope. GIC reviews the submitted information and confirms whether the certification service can be provided.1
- Certification ProposalBased on the application, GIC determines the required audit activities and prepares a certification proposal. Once the conditions have been agreed and the certification agreement has been signed, the audit is scheduled.2
- Documentation Review and Audit PreparationThe auditor reviews the available HACCP documentation and evaluates the organisation’s readiness for the certification audit.3
- Certification AuditThe auditor evaluates whether the HACCP system has been properly implemented in practice. The audit includes the review of operational processes, hygiene conditions, hazard controls, critical limits, monitoring records, corrective actions, verification activities and employee awareness.4
- Corrective Actions and Certification DecisionAny identified nonconformities must be analysed and addressed within the agreed timeframe.5
- Surveillance and RenewalFollow-up audits are conducted during the certification cycle to confirm that the HACCP system continues to operate effectively.6
Why Choose GIC for HACCP Certification?
GUARD IS CERTIFICATION is an international certification body providing certification services for management system standards and specialised food and feed safety schemes.
Our certification process is organised around clear communication, transparent stages and an understanding of each organisation’s actual products and operations. Auditors are selected with consideration of the requested certification scope, business activities and relevant professional competence.
During a HACCP audit, attention is given not only to the presence of documentation but also to the practical implementation of the system. This includes the organisation’s hazard analysis, prerequisite programmes, critical control points, monitoring records, corrective actions, verification activities and employee awareness.
GIC works with organisations of different sizes and structures, including food manufacturers, catering businesses, retailers, warehouses, logistics providers and companies operating across several locations. Clients receive clear information about the required documentation, audit planning and further actions throughout the certification process.
Our certification process is organised around clear communication, transparent stages and an understanding of each organisation’s actual products and operations. Auditors are selected with consideration of the requested certification scope, business activities and relevant professional competence.
During a HACCP audit, attention is given not only to the presence of documentation but also to the practical implementation of the system. This includes the organisation’s hazard analysis, prerequisite programmes, critical control points, monitoring records, corrective actions, verification activities and employee awareness.
GIC works with organisations of different sizes and structures, including food manufacturers, catering businesses, retailers, warehouses, logistics providers and companies operating across several locations. Clients receive clear information about the required documentation, audit planning and further actions throughout the certification process.
Questions About HACCP Certification
Find clear answers to common questions about HACCP certification, legal requirements, eligible businesses, audit preparation and the certification process.
The answer depends on the distinction between implementing HACCP procedures and obtaining an independent certificate.
In the European Union, most food business operators beyond primary production must establish, implement and maintain permanent procedures based on HACCP principles. Independent third-party certification is generally voluntary but may be requested by customers, retailers, tenders or export partners.
In the European Union, most food business operators beyond primary production must establish, implement and maintain permanent procedures based on HACCP principles. Independent third-party certification is generally voluntary but may be requested by customers, retailers, tenders or export partners.
No. HACCP is not an ISO standard.
It is a preventive methodology based on internationally recognised principles described by the Codex Alimentarius General Principles of Food Hygiene.
It is a preventive methodology based on internationally recognised principles described by the Codex Alimentarius General Principles of Food Hygiene.
HACCP concentrates on identifying and controlling significant food safety hazards through critical control points and related procedures.
ISO 22000 incorporates HACCP principles into a broader food safety management system that also covers organisational context, leadership, communication, performance evaluation and continual improvement.
ISO 22000 incorporates HACCP principles into a broader food safety management system that also covers organisational context, leadership, communication, performance evaluation and continual improvement.
A HACCP system normally considers biological, chemical and physical hazards relevant to the organisation’s products and processes.
Depending on the activity, the assessment may also address allergens, cross-contamination, temperature control, cleaning, storage conditions and other food safety factors.
Depending on the activity, the assessment may also address allergens, cross-contamination, temperature control, cleaning, storage conditions and other food safety factors.
Not necessarily. A hazard analysis may determine that significant hazards are adequately controlled through Good Hygiene Practices or other prerequisite programmes and that no critical control points need to be established.
This conclusion must be justified by an appropriate hazard analysis.
This conclusion must be justified by an appropriate hazard analysis.
GIC normally requires information about:
- products and product categories;
- production or service activities;
- number of employees;
- number and location of sites;
- operational processes;
- requested certification scope;
- existing food safety systems;
- outsourced activities.
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