Definition
What is the HACCP standard?
HACCP (Hazard Analysis and Critical Control Points) is the international methodology for managing food safety hazards. Codified by the Codex Alimentarius Commission, it is the regulatory baseline for food safety in most jurisdictions worldwide.
HACCP is built on 7 principles: (1) conduct a hazard analysis, (2) identify critical control points (CCPs), (3) establish critical limits, (4) establish monitoring procedures, (5) establish corrective actions, (6) establish verification procedures, (7) establish record-keeping. These 7 principles are preceded by 5 preliminary steps (team, product description, intended use, flow diagram, on-site verification).
In the US, HACCP is mandatory under the FDA FSMA Preventive Controls rule (PCQI) for most food facilities and under the USDA FSIS HACCP regulations for meat, poultry, and processed eggs. In the EU, HACCP is mandatory under Regulation 852/2004. HACCP is also the foundation of all GFSI-recognised schemes (FSSC 22000, BRCGS, IFS).
Who is HACCP for?
HACCP applies to all food business operators: food manufacturers, food service, retail, transport, storage, distribution. It is the regulatory minimum for any organisation handling food.
Why get certified?
HACCP is the regulatory baseline for food safety in most countries. Beyond regulatory compliance, it structures hazard prevention, reduces food safety incidents, is the foundation for all GFSI schemes, and opens access to all food markets.
Version
HACCP:Codex Alimentarius (current revision)
Certified
Mandatory in EU, US, Canada, most countries
Validity
Continuous compliance
Avg. timeline
3 to 9 months
