HACCP, or Hazard Analysis and Critical Control Point, is a proven management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards in raw material production, procurement, handling, manufacturing, distribution, preparation and consumption of food products. By applying HACCP methods, you can ensure farm-to-fork food safety effectively and efficiently.
HACCP requirements are included in food safety regulations in the United States, Canada, Mexico, the United Kingdom, and the European Union. Organizations outside these areas may also need HACCP certification to access these markets.
Regardless of location, the principles of HACCP are the same. Wherever you are located, QIMA can help you evaluate your food production processes, address any identified inconsistencies, and become HACCP certified.
HACCP Certification Value
Since it requires a strong food safety management program, HACCP certification prepares you for food safety inspections and audits. HACCP also requires effective data collection and reporting processes, which can serve your legal defense if needed and can provide information to improve your supply chain management, inventory accuracy, and cost control.
Where required by law, HACCP certification gives you access to the market. Whether required or not, HACCP certification establishes you as a reputable brand. HACCP helps you safeguard and prove the reliable safety of your products, greatly reducing the risks of negative press due to safety failures and increasing consumer confidence. HACCP certification not only assures the authorities that you meet food safety requirements, but also your customers.
Principles of HACCP
Whether you are in the business of farming, food production/manufacturing, packaging, distribution, retail sales, or food service, the same seven HACCP principles apply:
Conduct a Hazard Analysis – Know the biological, chemical or physical risks likely to occur in your processes which will cause illness or injury if not controlled.
Determine the Critical Control Points (CCP) – Identify the point/step/procedure at where a control can prevent, eliminate, or reduce to acceptable levels a food safety hazard.
Establish Critical Limits – Define the maximum or minimum value to which a parameter (e.g., temperature, time, physical dimensions, presence of pathogens) must be controlled to prevent, eliminate, or reduce the food safety hazard.
Establish Monitoring Procedures – Establish planned observations or measurements to determine and record whether a hazard is under control at a CCP.
Establish Corrective Actions – For each CCP where a CL is not met, identify the actions to be taken (eliminating the cause, ensuring future control, disposing of the product).
Establish Record Keeping Procedures – Ensure that all measurements taken at a CCP and any corrective actions are documented and records are retained for verification.
Establish Verification Procedures – Validate that controls are sufficient to manage likely hazards, ensure that the HACCP system is working, and reassess the plan periodically.
By applying these principles and putting a food safety management system in place that follows the strict requirements of HACCP auditing and assurance, you can prove your organization’s commitment to food safety and earn HACCP certification from QIMA.
What are QIMA's HACCP Certification codes?
There are two levels of certification to suit your size, maturity, and needs: HACCP Codex and HACCP Plus.
HACCP Codex: This certification was developed exclusively based on the 2020 revision of the Codex Alimentarius and is intended to help food manufacturers who are interested in seeking compliance with this reference, following some basic premises, such as: conducting a Hazard Analysis and Critical Control Points (HACCP) or risk-based approach to food safety management, providing a processing environment that ensures product contamination risks are minimized, ensuring the traceability of products produced, ensuring that staff are trained and aware of their responsibilities to reduce the risk of product contamination, establishing and maintaining a risk assessment program for product examination, testing, or analysis, and monitoring and acting on internal non-conformities identified.
HACCP Plus: Based on the requirements of the 2020 revision of the Codex Alimentarius and the 2020 version of the GFSI Requirements Benchmarking, in addition to complying with essential food safety requirements, it also incorporates requirements addressed by GFSI-recognized certifications, such as: plant safety and food defense, complaint handling, definition of organizational structure, validation of claims and information on the product label, among others. By choosing this level of certification, the client can choose to use the QIMA HACCP Mark on their products.
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Why Do You Need HACCP Certification?
Add value to your products, access new markets, and increase business opportunities by complying with globally recognized food safety standards.
Reduce your exposure to risks impacting brand reputation associated with food safety failures leading to illness or injury.
Improve food safety reliability by correcting identified non-conformities.
Continuously improve the efficiency of your production processes and management systems while ensuring food safety.
HACCP Certification complements GFSI-benchmarked Standards, affirming the safety and quality of your products.
Why Choose QIMA for HACCP Certification?
Seamless Communication & Service
Responsive technical support at every stage
Transparent certification process & on-time certification delivery
Exceptional service quality validated by 72 NPS score
Cost & Time Optimization
Multi-scheme audits reduce site visits and costs
Streamlined processes minimize operational disruption
Optimized local auditor deployment
Industry Leadership
30+ years pioneering food safety, organic, and sustainable standards
Comprehensive farm-to-fork certification ecosystem
Advanced technology for compliance monitoring