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HACCP (Hazard Analysis Critical Control Point)

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HACCP (Hazard Analysis Critical Control Point) Certification

HACCP Certificate standards: A Comprehensive Guide to Food Safety

HACCP Certification: Food Safety Compliance

People are becoming more conscious about their actions and choices to make better life decisions. One such element that impacts the quality of life and health is food. Hence, it becomes significant for people to become more conscious about what they consume.


The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have published Hazard Analysis and Critical Control Point HACCP certification for food operations, from food producers to distributors. Organizations of every size can adopt HACCP regulations regardless of location to implement food codes and inspection programs.


Moreover, Hazard Analysis and Critical Control Point is an internationally recognized HACCP standard for food safety that is applicable to all industries involved in the food supply chain, from production to distribution.


This HACCP guide will provide a brief insight into HACCP food codes and regulations. Moreover, the certification provides organisations with a systematic approach to food safety that focuses on preventing food safety hazards by identifying potential risks and eliminating them to protect against food contamination and foodborne illness. Get an HACCP Certificate with SIS Certifications.

What is HACCP Certification?

Hazard Analysis Critical Control Points or HACCP applies to all organizations involved in the food supply chain directly or indirectly. Moreover, the HACCP certification standards provides organizations with a systematic approach to identifying, assessing, and controlling food safety hazards to ensure the safety and well-being of clients and customers.


The HACCP certificate provides organisations with a comprehensive framework to monitor the total food system, from harvesting to consumption. However, the food safety standard aims to reduce the risk of foodborne illness. The food codes and regulations defined under the HACCP Principles address and analyse the entire food supply chain to identify the root cause of the food safety hazards, including chemical, biological, and physical, and address them appropriately.


What are the Benefits of HACCP Certification

1. Compliance with the legal obligations: HACCP Certification helps organizations, from farm to plate, maintain compliance with the numerous food safety laws, regulations, and acts to ensure food safety. Moreover, the HACCP Certificate mandates an organization to adhere to safe and legally compliant business. Consequently, implementing a HACCP plan in conjunction with food management systems will facilitate the business in meeting legal obligations effortlessly.


2. Improves Quality : HACCP Certification helps organisations identify and address potential risks and hazards such as microbiological, chemical, and physical contaminants. An organisation can guarantee that the products supplied to clients, customers, and stakeholders maintain a high standard of quality and satisfaction. As a result, the implementation of HACCP standards helps the organisation create a positive brand value in the market and provides a competitive edge.es and higher profit generation.


3. Helps to expand customer base : Implementing the HACCP plan enhances a company’s public image while demonstrating its commitment to operating lawfully. Consequently, this allows the organisation to establish greater trust among customers and clients. Hence, a certificate of HACCP helps organisations retain their existing customers while attracting new clients and customers with high-quality food products.


4. Enhances Profit : The cost of implementing the HACCP standards may fluctuate, yet adhering meticulously to all seven principles ensures your business will reap the benefits of HACCP compliance. A company is poised to gain from increased customer trust by diligently following the seven HACCP principles. As a result, it leads to increased sales and higher profit generation. Click here to learn about the requirements of HACCP certification.

What is the process of implementing HACCP Standards?

An organisation must follow these seven steps to create a HACCP plan to manage food contamination and food-borne illness. These seven steps are as follows :-


1. Conducting a hazard analysis: The purpose of hazard analysis is to compile a list of potential risks that could lead to injury or illness if left uncontrolled.

Factors to consider in this analysis may encompass the following things:

  1. The proficiency of staff members
  2. Transportation of food
  3. Serving vulnerable populations such as the elderly, infirm, or very young children
  4. Individuals with compromised immune systems
  5. Food cooling and thawing processes for potentially hazardous foods
  6. Extensive food handling and contact
  7. Adequacy of available preparation and holding equipment
  8. Storage conditions
  9. Methods of food preparation

Subsequently, it is necessary to determine whether these factors might influence the likelihood and severity of the identified hazards. Finally, each step in the food flow must be scrutinized for associated hazards, with corresponding measures outlined for hazard control.


2. Identify Critical Control Points (CCPs): A Hazard Analysis Critical Control Point (HACCP) refers to any stage at which hazards can be prevented, eliminated, or reduced to acceptable levels. CCPs typically involve practices or procedures that, if not executed correctly, are primary contributors to foodborne illness. Examples of CCPs include cooking, cooling, reheating, and holding.

To pinpoint CCPs, one should ask the following questions:

  1. Can food contamination occur or increase at this preparation stage?
  2. Can corrective actions prevent this hazard?
  3. Can subsequent steps in the preparation process prevent, eliminate, or reduce this hazard?
  4. Is it feasible to monitor the CCP?
  5. What methods will be employed to measure the CCP?
  6. Can documentation of the CCP be maintained?


3.Establish Critical Limits: Critical limits ensure that biological, chemical, or physical hazards are controlled at CCPs. Each CCP should have at least one critical limit, which must be measurable or observable. Critical limits must be based on scientific or regulatory standards. Examples include temperature, time, pH level, water activity, or available chlorine concentration.

4. Implement Monitoring Procedures: Monitoring involves systematic observations or measurements to verify compliance with critical limits at CCPs. Moreover, this provides a record of the food flow within the establishment. If monitoring reveals the ineffectiveness of critical limits, then the organization must implement corrective actions to regain control. A user-friendly monitoring system helps to meet the HACCP requirements for food establishments and regulatory authorities.
5. Establish Corrective Actions: The corrective actions should be based on factual assessments under normal working conditions and must be measurable. Corrective actions can range from measures, such as ensuring continued cooking until the required temperature reaches discarding the product, depending on the severity of the situation. HACCP plans should specify who is responsible for implementing HACCP standards with corrective actions and detail the actions taken.
6. Develop Verification Procedures: Verification procedures are activities, distinct from monitoring, that validate the effectiveness of the HACCP standards and confirm that the system operates per the plan. It is essential to verify the scientific and technical soundness of the HACCP plan, identify all hazards, and ensure effective hazard control measures are in place. Verification may involve expert advice, scientific studies, observations of food flow, measurements, and evaluations. An on-site review of established critical limits by an independent authority for each CCP serves as another means of verification. This verification step allows for plan modifications if necessary.
7. Establish Record-Keeping and Documentation Procedures: Record-keeping and documentation procedures should be straightforward and should demonstrate HACCP compliance with established standards. Moreover, employees must receive the necessary training on record-keeping procedures,  requirements for HACCP certification and understand its critical importance. The records include time and temperature logs, checklists, forms, flowcharts, employee training records, and standard operating procedures (SOPs) to get a HACCP certificate.

What are the documents requirements to get a HACCP Certificate

Applicability of HACCP Certification - SIS Certifications

The following organisations in the food industry can apply for HACCP Certification. These are as follows:

  1. Restaurants
  2. Catering Businesses
  3. Food Transportation Companies
  4. Food Preparation Services,
  5. Food Truck
  6. Food Manufacturers
  7. Food Delivery Service
  8. Food Manufacturers
  9. Food Processors
  10. Meat and Poultry Producers and processors
  11. Seafood
  12. Food Storage and Distribution
  13. Dairies
  14. Hospitals
  15. Farms,
  16. Fisheries

List of organizations staying ahead after receiving HACCP certificate with SIS Certifications

Why to choose SIS Certifications for HACCP Certification Services

SIS Certifications, a highly reputable certification body, commenced its operations in 2010 and has expanded to serve over 15,000 clients in 55 countries globally. The certification body is accredited by the International Accreditation Services (IAS) and United Accreditation Foundation (UAF). Our expert team of auditors is skilled in conducting comprehensive management systems for ISO compliance with precision and expertise. Apply online to get a HACCP Certificate.

FAQs (Frequently Asked Questions) about HACCP Certification

What are HACCP Certification Standards?


HACCP certification standards encompass principles outlined by the Codex Alimentarius Commission. Moreover, it also provides organisations with a systematic approach to food safety. Additionally, various organisations such as ISO 22000, BRC Global Standards, and SQF Institute offer specific HACCP-based certification standards tailored to diverse sectors within the food industry, ensuring global recognition and compliance.


How HACCP Certification is different from other food safety certifications?


HACCP certification focuses on identifying and controlling food safety hazards at critical points in the production process. In contrast, other food safety certifications may encompass broader quality management systems or specific industry standards. Additionally, HACCP specifically targets hazards critical to food safety through a systematic and preventive approach.


What are the common Principles for HACCP: Food safety & Management?


Hazard Analysis and Critical Control Points (HACCP) principles form the foundation of effective food safety management. Moreover, the certification provides organisations with the tools and controls to identify hazards and determine critical control points to monitor these points. HACCP ensures the safety and quality of food products by analysing and controlling potential risks, including biological, chemical, and physical, at specific stages of food production.


How much does it cost for HACCP Certification?


HACCP certification costs vary from organisation to organisation based on factors such as the certifying body, location, scale of operation, and specific industry requirements.


Which business must apply online for HACCP Certification?


Businesses in the food industry, including food manufacturers, processors, distributors, and retailers, can apply for HACCP (Hazard Analysis Critical Control Point) certification. Moreover, the certification also includes entities engaged in producing, handling, or selling food products such as meat, seafood, dairy, and packaged goods.


What are the common myths about HACCP Certification?


Some common myths are as that HACCP is costly and complex. Small businesses don’t need HACCP. HACCP only applies to large food manufacturers. Once certified, no further food safety measures are necessary. HACCP is only a paperwork exercise without practical benefits. HACCP guarantees zero risk of foodborne illness.


Why my Food business must be HACCP certified?


HACCP certification is vital for your food business to ensure food safety and consumer trust. Implementing HACCP principles reduces the risk of foodborne illnesses by enhancing product quality. Furthermore, it demonstrates your commitment to providing safe food products to safeguard both consumer health and the reputation of your business.


For how much time HACCP Certificate is valid?


The validity of an HACCP certificate varies based on the certifying body and industry requirements, typically ranging from one to three years before requiring renewal and reassessment.




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