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All about HACCP Certification



Hazard Analysis and Critical Control Points ( HACCP) is a food safety focused process management program. The HACCP concept for food safety was developed based on guidelines for Hazard Analysis and Critical Control Points (HACCP) application as per the Codex Alimentarius Commission.

The Hazard Analysis and Critical Control Points (HACCP) system is a guidelines for process control systems that are applicable to any organization dealing with food product manufacturing , trading, supply, retailing, packaging , transport, farming etc. The Hazard Analysis and Critical Control Points (HACCP) program offers guidance for the detection of food safety dangers (physical hazards, chemical hazards & biological hazards), the evaluation of food safety hazards and the analysis of food safety threats, the identification of PRPs, the identification of product attributes, critical control points, critical control limits, testing, verification, recognition of possible emergencies relating to food safety

Awareness of foodborne disease is increasing, and concern across the industry is driving the use of Hazard Analysis and Critical Control Points (HACCP) certification programs and Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) Principles



There are 7 Principles
  1. A Hazard Analysis should be conducted
  2. Critical Control points (CCPS) should be determined
  3. Establish a critical limits
  4. System should be establish to monitor control of Critical Control points (CCPS)
  5. Establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control.
  6. Procedures should be established fo the verification to confirm that the system of Hazard Analysis and Critical Control Points (HACCP) is efficiently working
  7. Establish the documentation concerning the records and procedures appropriate to these principles ana their application.

Implementation or Application of Hazard Analysis and Critical Control Points (HACCP) System Hazard Analysis and Critical Control Points (HACCP) team should assemble.


  • Describe the product.
  • Intended use should be identified.
  • Flow diagram should be constructed
  • Verification (on-site) of the Flow diagram
  • Tell all the potential hazards, conduct a hazard analysis and determine the control measures and Determine Critical Control points (CCPS)
  • Critical limit should be determined for each Critical Control points (CCPS)
  • Monitoring system for each Critical Control points (CCPS) should be established
  • Corrective Actions should be established.
  • Verification Procedures should be established.
  • Establish documentation and record keeping.

  • Benefits of Hazard Analysis and Critical Control Points (HACCP)


  • Food saety hazard contamination in food should be minimized
  • Reduce the potential food born disease, which may cause due disease of food.
  • Improve Enforcement Standard With Relevant Legislative And regulatory food Health Standards Effctive communication on food safety issue with their Ssuppliers , customers and relevant interested parties in the food supply chain
  • Boost potential business of the competitor
  • Boost the Consumer and end-user trust.
  • Reduce the cost of food analysis.

  • Organization should ensure the following before the Hazard Analysis and Critical Control Points (HACCP) Certification

  • The Organization has implemented the Hazard Analysis and Critical Control Points (HACCP) Program in the food safety controls, HACCP system control manual, relevant procedures and SOP'S.
  • Conduct an internal cycle audit of HACCP system
  • Conduct of first one review meeting on HACCP System.

  • Hazard Analysis and Critical Control Points (HACCP) Certification Process

  • Application review and contract sign up between OSS and applicant organization.
  • Audit on site
  • Decision on certification
  • Issuance of certificate
  • Audit Surveillance (Annually or half-yearly during the Investigation Period)
  • Process and Agreed by the client or customer
  • Re – certification Audit (Three Years Prior Of expiry of the credential)


  • ISO Registrar Client Review


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