A systematic, preventive approach to food safety — identifying and controlling hazards before they cause harm.
HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized, systematic preventive approach to food safety. It identifies biological, chemical and physical hazards and establishes controls at the critical points where they can be prevented, eliminated or reduced.
Based on seven principles defined by Codex Alimentarius, HACCP is the foundation of modern food-safety systems and is often a legal and customer requirement across the food industry.
A HACCP system that prevents food-safety hazards and satisfies regulators and buyers.
Identify and control hazards before they reach consumers.
Satisfy food-safety regulations and customer codes.
Demonstrate robust food-safety controls to clients.
Reduce the risk of contamination, recalls and harm.
Meet a common prerequisite for food supply contracts.
Provide the basis for a full food-safety management system.
The core areas your organization will address on the path to HACCP certification.
A transparent, impartial route from application to certification — and continual improvement beyond.
We scope your needs and review your current system against HACCP.
Readiness review followed by the full certification audit by qualified auditors.
An independent review and decision, then your certificate is issued.
Periodic surveillance audits and three-yearly recertification keep you compliant.
Talk to our team for a free, no-obligation assessment of your readiness for HACCP certification — usually within one business day.