By CAS
HACCP Certification
HACCP certification based on Codex Alimentarius CXC 1-1969 (revised 2022) — the systematic, science-based approach to food safety hazard control. Mandatory for regulated markets worldwide and the foundation of ISO 22000, FSSC 22000, and all GFSI-benchmarked standards.
By CAS — Not Under EGAC Accreditation
This certificate is issued by CAS without third-party accreditation for this scheme. It is not within the scope of EGAC Schedule 012418B and is not recognised under the IAF MLA. Per IAF MD 23:2023, CAS clearly differentiates accredited and non-accredited services on every page.
By CAS
Codex Alimentarius CXC 1-1969 (Revised 2022)
Codex Alimentarius CXC 1-1969 (Revised 2022)
HACCP
What is Hazard Analysis Critical Control Points?
HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety based on Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), first adopted in 1969 and most recently revised in 2022. It provides a structured methodology for identifying, evaluating, and controlling food safety hazards — biological, chemical, physical, and allergen — throughout the food production process. Good Hygiene Practices (GHPs) form the essential prerequisite foundation for any HACCP system. CAS issues HACCP certificates directly against the Codex Alimentarius standard.
Who Is This For?
Food manufacturers, processors, caterers, food service operations, cold chain operators, and distributors — all food businesses required by EU Regulation 852/2004, FDA FSMA, or equivalent national food safety law to implement HACCP-based food safety management. Also the prerequisite for ISO 22000, FSSC 22000, BRCGS, Halal, and most GFSI-benchmarked certifications.
Seven HACCP Principles
Principle 1 — Conduct a Hazard Analysis
Identify all potential biological, chemical (including allergens), physical, and radiological hazards at each step of the food process. Assess the significance of each hazard based on likelihood and severity. Document the rationale for all decisions.
Principle 2 — Determine Critical Control Points (CCPs)
Using the Codex Decision Tree (Annex IV, 2022 revision), identify steps in the process where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level. Examples include cooking, pasteurisation, metal detection, and chilling.
Principle 3 — Establish Critical Limits
Define measurable criteria at each CCP that must be met to ensure the hazard is controlled — e.g., minimum internal temperature of 75°C for poultry cooking, maximum particle size for metal detection. Critical limits are based on scientific data, regulatory standards, and validated evidence.
Principle 4 — Establish Monitoring Procedures
Define systematic procedures to measure or observe that each CCP is under control — including what is measured, how, how frequently, and by whom. Monitoring must be capable of detecting loss of control in time to take corrective action.
Principle 5 — Establish Corrective Actions
Define what action is taken when a CCP is not under control. Corrective actions must address: the cause of the deviation, the disposition of affected product produced during the out-of-control period, and the restoration of control.
Principle 6 — Establish Verification Procedures
Confirm that the HACCP system is working effectively through periodic validation, additional testing, calibration of monitoring equipment, review of records, and audit of the HACCP plan itself.
Principle 7 — Establish Documentation and Record Keeping
Maintain complete records of the hazard analysis, CCP determinations, critical limits, monitoring records, corrective actions taken, and verification results. Records are the documentary evidence of HACCP system operation and control.
Hazard Types
Biological Hazards
Pathogenic bacteria (Salmonella, Listeria monocytogenes, E. coli O157:H7, Campylobacter, Staphylococcus aureus), viruses (Norovirus, Hepatitis A), parasites (Toxoplasma, Cryptosporidium), and prions.
Chemical Hazards
Pesticide and veterinary drug residues, heavy metals (lead, cadmium, mercury, arsenic), mycotoxins (aflatoxin, ochratoxin), naturally occurring toxins, cleaning agent residues, and intentional food fraud adulterants.
Physical Hazards
Hard foreign objects capable of causing injury — glass fragments, metal particles, bone fragments, stones, wood splinters, plastic pieces from equipment or packaging, and personal effects.
Allergen Hazards
The 14 major allergens under EU Regulation 1169/2011: gluten-containing cereals (wheat, rye, barley, oats), crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide/sulphites, lupin, and molluscs — cross-contamination and labelling controls are key HACCP elements.
Key Benefits
- Regulatory compliance — HACCP legally required under EU Regulation 852/2004, US FDA FSMA, and equivalent laws in most export markets
- Codex Alimentarius CXC 1-1969 (2022) — the globally recognised, scientifically validated HACCP framework
- Foundation and prerequisite for ISO 22000, FSSC 22000, BRCGS, and all GFSI-benchmarked certifications
- Systematic control of biological, chemical, physical, and allergen hazards
- Reduces product recalls, regulatory enforcement actions, and consumer safety incidents
- Builds buyer and consumer confidence in food safety management
- Issued directly by CAS — faster than complex management system certifications
- Entry point on the food safety certification pathway for food businesses at any stage
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.
Audit Time: CAS conducts a full HACCP certification audit covering the documented HACCP plan and supporting GHP prerequisite programmes, hazard analysis documentation, CCP validation evidence, monitoring records, corrective action records, and verification activities. The audit verifies that the HACCP system is scientifically sound, effectively implemented, and actively maintained. CAS issues the HACCP certificate directly for a 12-month period, subject to annual surveillance audit.
Frequently Asked Questions
HACCP is the seven-principle methodology for identifying and controlling food safety hazards at specific critical control points. ISO 22000:2018 incorporates HACCP principles within a full management system framework — adding leadership, planning, support, operational controls, performance evaluation, and continual improvement. HACCP certification demonstrates the analytical methodology is applied; ISO 22000 certifies the complete integrated food safety management system.
Yes, in most jurisdictions. EU Regulation (EC) 852/2004 requires all food businesses to implement and maintain a HACCP-based food safety procedure. US FDA FSMA has equivalent Preventive Controls requirements. Most national food safety regulations in export markets are based on the same Codex Alimentarius principles.
The 2022 revision of CXC 1-1969 added Annex IV, including Figure 1 (a new Codex Decision Tree) and Table 1 (a process step-based approach), providing additional tools to determine whether a process step is a CCP or a control point managed through GHPs. These tools provide greater flexibility and scientific rigour in CCP determination.
A Critical Control Point (CCP) is a specific step in the production process where control is essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level — failure at a CCP directly threatens food safety. GHP control measures manage general hygiene conditions across the facility and prevent hazard introduction — they underpin the HACCP system but are not CCPs.
Typically 4–8 weeks from application to certificate issuance, depending on the completeness of your existing HACCP documentation and system. CAS can conduct a preliminary gap assessment against the Codex Alimentarius requirements to identify any areas requiring development before the formal certification audit.
Related Services