HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety management system based on 7 principles of Codex Alimentarius. It is the foundation of almost every GFSI standard (SQF, BRCGS, FSSC) and a regulatory requirement in multiple countries. It identifies biological, chemical, and physical hazards throughout the process, defines critical control points (CCPs), and establishes monitoring, correction, and verification measures.
- Meet regulatory requirements for food in U.S., Mexico, EU
- Serve as technical foundation for any GFSI certification
- Prevent food safety hazards before they reach the consumer
- Systematize operational control with a risk-based approach
- Reduce returns, product recalls, and customer complaints
Any organization producing, processing, storing, transporting, or distributing food. From small processors to industrial plants, restaurant chains, catering, and institutional services.
Meat processor required to comply with USDA/FSIS
Bottled beverage manufacturer with thermal processes
Agricultural packing house with FDA/FSMA requirements
Institutional catering kitchen for hospital services
HACCP itself is not a standard third-party certification, but has recognitions such as HACCP Alliance (U.S.) and HACCP Codex accredited training. It is the base for GFSI certifications and direct regulatory compliance.
Ready to implement HACCP?
We build a phased implementation plan all the way to official certification.