HACCP Certification
Global Surveys provides HACCP certification services for food businesses seeking independent assessment of their hazard analysis, critical control points, monitoring records, corrective actions and food safety control system.
What Is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive food safety control system used to identify significant food safety hazards, determine where controls are needed, define acceptable limits, monitor controls, take corrective actions, verify effectiveness and maintain records.
HACCP is widely used across the food chain because it focuses on preventing food safety problems before they reach the consumer. It can support food manufacturers, processors, caterers, retailers, cold chain operations, packaging suppliers and food service organizations that need stronger control over biological, chemical, physical and allergen-related hazards.
Benefits of HACCP Certification
Control Food Safety Hazards
Identify and control significant biological, chemical, physical and allergen-related hazards before they affect product safety.
Support Regulatory Readiness
Strengthen documented food safety controls that can support legal, customer, buyer and supply chain requirements.
Build Buyer Confidence
Demonstrate a structured food safety control approach to customers, importers, retailers, regulators and supply chain partners.
Improve Operational Discipline
Improve process control through defined monitoring, responsibilities, corrective actions, verification and documented records.
Reduce Product Safety Risk
Reduce the likelihood of unsafe products, contamination events, withdrawals, complaints, recalls and food safety incidents.
Support Continual Improvement
Use verification, records, audits, reviews and corrective actions to improve the HACCP system over time.
Who Needs HACCP Certification?
HACCP certification is valuable for food businesses that need to demonstrate controlled food safety hazards, reliable monitoring records, documented procedures and evidence-based due diligence across food production, handling, storage or service delivery.
Typical Organizations and Sectors
- Food manufacturers, processors, packers and producers
- Restaurants, catering companies, hotels and food service providers
- Cold chain, storage, warehousing and food distribution companies
- Retail food businesses, central kitchens and ready-to-eat food operations
- Packaging, cleaning, sanitation and food-contact material suppliers
- Organizations seeking buyer approval, export readiness or stronger food safety assurance
The Seven HACCP Principles
HACCP is built around seven core principles. A strong HACCP system should show that each principle is understood, implemented, monitored and supported by records.
Conduct Hazard Analysis
Identify potential hazards at each process step and determine which hazards are significant enough to require control.
Determine Critical Control Points
Identify the steps where control is essential to prevent, eliminate or reduce significant hazards to acceptable levels.
Establish Critical Limits
Define measurable limits for each CCP, such as temperature, time, pH, moisture, concentration or other control criteria.
Establish Monitoring Procedures
Define how CCPs are monitored, who is responsible, how often monitoring is done and what records are maintained.
Establish Corrective Actions
Define actions to be taken when monitoring shows a critical limit has not been met or control has been lost.
Establish Verification Procedures
Confirm that the HACCP system is working as intended through reviews, tests, audits, validation and verification records.
Establish Records and Documentation
Maintain documented evidence of hazard analysis, CCPs, monitoring, corrective actions, verification and system updates.
Our HACCP Certification Approach
Global Surveys supports food businesses through a structured certification process focused on scope clarity, hazard control, objective evidence, operational records and continual improvement.
Application and Scope Review
We review the food business, products, processes, sites, food chain role, hazards, intended certification scope and applicable requirements.
Document and Readiness Review
We review HACCP plans, flow diagrams, hazard analysis, CCPs, monitoring forms, PRPs and key food safety documents.
On-Site Audit and Evidence Review
We evaluate implementation, operational controls, staff awareness, records, traceability, corrective actions and verification evidence.
Decision and Follow-Up
Certification decision, certificate issuance where approved, surveillance or follow-up activities are managed according to applicable rules.
Key HACCP Areas Reviewed
A HACCP audit reviews whether the food business has identified hazards correctly, selected appropriate controls, implemented the system, maintained records and verified that the system is effective.
- Product description, intended use, flow diagram and process verification
- Hazard analysis for biological, chemical, physical and allergen-related hazards
- CCP determination, critical limits, monitoring responsibilities and records
- Corrective actions, verification, validation and HACCP plan review
- Prerequisite programmes, hygiene controls, pest control, cleaning and sanitation
- Traceability, withdrawal, recall readiness, training and food safety responsibilities
Typical Evidence Reviewed During HACCP Audits
Certification audits rely on objective evidence. The exact evidence depends on the organization’s products, processes, hazards, food chain role, sites and applicable requirements.
HACCP and ISO 22000
HACCP focuses on hazard analysis and critical control points. ISO 22000 builds on food safety hazard control by adding broader food safety management system requirements, including leadership, context, communication, documented information, performance evaluation and continual improvement.
- HACCP is strongly focused on food safety hazards and process control.
- ISO 22000 provides a wider food safety management system framework.
- Organizations with an effective HACCP system may be better prepared for ISO 22000 certification.
- Food businesses may need HACCP, ISO 22000, Halal or other schemes depending on customer, regulatory and market requirements.
Useful External References
These references help clients understand HACCP principles, food hygiene controls and how HACCP relates to food safety management.
HACCP Certification FAQs
What is HACCP certification?
HACCP certification is independent confirmation that a food business has implemented a Hazard Analysis and Critical Control Points system according to defined audit criteria, scope and food safety control requirements.
What does HACCP stand for?
HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive food safety control system focused on identifying and controlling significant hazards in food processes.
What are the seven HACCP principles?
The seven HACCP principles are hazard analysis, determining critical control points, establishing critical limits, monitoring, corrective actions, verification, and record-keeping/documentation.
Who can apply for HACCP certification?
HACCP certification can apply to food manufacturers, processors, caterers, restaurants, hotels, cold chain providers, warehouses, distributors, retailers and other food-related businesses.
Is HACCP the same as ISO 22000?
No. HACCP focuses on hazard analysis and critical control points. ISO 22000 includes HACCP principles but adds broader food safety management system requirements.
What evidence is reviewed during a HACCP audit?
Typical evidence includes the HACCP plan, hazard analysis, CCP records, monitoring logs, corrective action records, verification evidence, traceability records, training records and prerequisite programme records.
Does HACCP certification replace legal requirements?
No. HACCP certification can support food safety control and due diligence, but it does not replace legal, regulatory, customer, import, export or product-specific obligations.
Start Your HACCP Certification Journey with Global Surveys
Global Surveys helps food businesses demonstrate stronger food safety control through HACCP certification services, evidence-based audit reporting, impartial assessment, and a clear focus on hazard control, monitoring, verification and continual improvement.