Specialty Scheme
HACCP Certification
Hazard Analysis and Critical Control Points — the systematic approach to identifying and controlling food safety hazards. The foundation of all food safety management.
Food Safety
Codex Alimentarius CXC 1-1969:2023
Codex Alimentarius CXC 1-1969:2023
HACCP
What is Hazard Analysis Critical Control Points?
HACCP is a systematic preventive approach to food safety based on Codex Alimentarius principles. It identifies physical, chemical, and biological hazards in production processes and establishes critical control points (CCPs) where controls can be applied to prevent or eliminate food safety risks.
Who Is This For?
Food manufacturers, processors, caterers, and distributors required by regulation or customers to demonstrate systematic food safety hazard analysis. HACCP compliance is mandatory in many countries and is the foundation for ISO 22000, FSSC 22000, and BRCGS.
Key Benefits
- Regulatory compliance — HACCP required in EU, US, and most export markets
- Foundation for ISO 22000 and FSSC 22000 implementation
- Systematic identification and control of food safety hazards
- Reduces product recalls, withdrawals, and liability
- Consumer confidence in food safety management
- First step toward full FSMS certification
Certification Process
1
Application & Review
Submit your application. CAS reviews your organisation's scope, personnel, sites, and activities to prepare a detailed audit time calculation and formal commercial proposal.
2
Stage 1 — Document Review
On-site or remote review of your management system documentation, readiness assessment, and confirmation of Stage 2 audit scope and plan.
3
Stage 2 — On-site Audit
Full on-site audit of the implemented management system against the standard's requirements. Findings are reported; nonconformities must be closed before certification.
4
Certification Decision
CAS's independent certification committee reviews the audit findings and issues the certificate. The certificate is valid for 3 years.
5
Surveillance & Recertification
Annual surveillance audits (~1/3 of initial audit time) maintain certification. Recertification audit (~2/3 of initial time) is conducted before certificate expiry to renew for a further 3 years.
Frequently Asked Questions
No. HACCP is a set of principles embedded in all food safety standards. ISO 22000 goes further by adding a full management system framework around HACCP. HACCP certification demonstrates the principles are applied, while ISO 22000 certifies the full management system.
Yes in most jurisdictions. EU Regulation 852/2004, US FDA FSMA, and many national food safety laws require HACCP-based food safety management for food businesses.
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