HACCP (Codex)

In short

HACCP (Hazard Analysis and Critical Control Points) is a way of working: you list what can go wrong in a food process, find the points where it can be controlled, set limits there and record that the limits are met. The reference text is the Codex Alimentarius General Principles of Food Hygiene, which includes a HACCP annex with seven principles.

In the EU, food businesses must run procedures based on HACCP principles by law. So "we have HACCP" is the minimum, not a differentiator. When a plant says it is "HACCP certified", it normally means a private body audited its HACCP plan, and the value of that depends on who audited and against what.

What it covers

• Hazard analysis: biological, chemical, physical and allergen hazards
• Critical control points with measurable limits (for example drying humidity or oven temperature)
• Monitoring, corrective actions and verification
• Records that prove each batch was controlled

What it does not cover

• It is not on the GFSI list, so buyers that require a GFSI scheme will not accept it
• A "HACCP audit" is not one standard: depth and rigour differ between the bodies that offer it

Who asks for it

Distributors, packers and mid-size manufacturers often accept a third-party HACCP audit. Large retailers and industrial buyers usually ask for a GFSI-recognised scheme instead.

How to check a certificate

Ask for the certificate (issuing body, scope, validity date) and the summary of critical control points. Confirm the certificate with the issuing body.

How a company gets it

1. Form a team and describe the product and its intended use
2. Draw the process flow and confirm it on site
3. Run the hazard analysis and define critical control points and limits
4. Set monitoring, corrective actions and records, then optionally book a third-party audit

Questions