HACCP: Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety that helps prevent, identify, and control biological, chemical, and physical hazards in the food production process.  An HACCP certification is a recognition awarded to organizations that have implemented and maintained an effective HACCP system.

An HACCP certification is widely recognized in the food industry and is often a requirement for suppliers, manufacturers, and other organizations involved in the food supply chain.

HACCP certifications are usually provided by third-party organizations that specialize in food safety auditing and certification. The certification body you should use will differ depending on your geographical location. We’ll dive into these in the “Resources for HACCP certification” section below.

The exact path your organization must take to achieve HACCP certification may slightly vary depending on the certification body. However, here are the general steps.

• Conduct a hazard analysis. Identify potential hazards associated with the production of food.
• Determine critical control points (CCPs). Identify specific points in the production process where control measures can be applied to prevent, eliminate, or reduce identified hazards to acceptable levels.
• Establish critical limits. Set measurable criteria to ensure that each CCP is under control.
• Implement monitoring procedures. Create processes to track and observe CCPs to ensure that they are within critical limits.
• Establish corrective actions. Define procedures to be taken when monitoring indicates that a CCP is not within the established critical limits.
• Establish verification procedures. Confirm that the HACCP system is working effectively through periodic reviews, audits, and other activities.
• Documenting and record-keeping. Maintain detailed records of the HACCP plan, monitoring activities, corrective actions, and verification procedures.

Renewal requirements for HACCP certification will also vary, depending on the certification body. That said, a good rule of thumb for HACCP certification renewal is every five years.

An HACCP certification offers several benefits to organizations. Some key advantages include the following.

Achieving HACCP certification may pose several challenges to organizations. They include the following.

Here are a few tips for preparing for an HACCP certification.

• Ensure all staff receives thorough HACCP training to understand the principles, roles, and responsibilities crucial for successful certification.
• Develop comprehensive documentation, including HACCP plans, procedures, and records, to showcase a well-organized and systematic approach.
• Conduct internal mock audits to simulate the certification process, identify weaknesses, and address any non-compliance issues before the actual certification audit.
• Regularly review and update your HACCP plan based on feedback, monitoring results, and changing conditions.
• Foster open communication and engagement among employees at all levels, ensuring everyone understands the importance of HACCP and their role in its successful implementation.

For more information and guidance on HACCP certification, you can refer to the following resources.

Certification bodies. The certification body that will issue your organization’s HACCP certification should be the first stop when looking for information. Depending on your geographical location, these will vary. Popular certification bodies include DQS (Germany) ,the American Society for Quality (USA), and the Safe Quality Food Institute (global).

Regulatory agencies. Govermental agencies related to food safety will also provide a wealth of resources related to both food safety and HACCP certifications. These include the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

International Organization for Standardization (ISO). ISO 22000 specifically relates to food safety management systems, including HACCP. Familiarly with the ISO 22000 standard can benefit organizations seeking HACCP certification.

• DQS
• American Society for Quality
• Safe Quality Food Institute
• US Food and Drug Administration (FDA)
• European Food Safety Authority (EFSA)
• International Organization for Standardization (ISO)

• (Resources checked 21.12.2023)