Haccp Certification
Food Safety Hazard Control
HACCP Certification
Prevent Food Safety Problems Before They Happen with HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies potential hazards and applies controls at key stages of production and handling.
At ICV Assessments, we provide independent HACCP certification to help food businesses protect consumers, meet buyer requirements, and maintain high standards of hygiene and safety.
About the System
What is HACCP Certification?
HACCP certification verifies that an organization has implemented a food safety plan based on hazard analysis, critical control points, monitoring, corrective actions, verification, and record keeping.
The approach is widely used in the food industry and is aligned with Codex Alimentarius principles. It focuses on prevention rather than relying only on final product testing.
Business Value
Why is HACCP Certification Important?
Food contamination can lead to illness, product recalls, and loss of customer trust. HACCP certification helps organizations control biological, chemical, and physical hazards at critical process points.
Certification also gives retailers, exporters, and regulators confidence that your food operations follow a recognized and audited safety control system.
Preventive
Focus on hazard control points
3 Years
Typical certificate validity cycle
Food Sector
Production to service businesses
Key Advantages
Benefits of HACCP Certification
HACCP certification strengthens food safety, reduces risk, and supports growth in competitive food markets.
Reduces risk of contamination and foodborne illness
Improves hygiene in food preparation areas
Builds customer and retailer confidence
Supports food safety law compliance
Encourages regular monitoring and improvement
Creates clear process controls and responsibilities
Helps meet supplier audit requirements
Supports export and international trade
Enhances brand reputation for safe food
Lowers losses from spoilage and recalls
Works well alongside ISO 22000 systems
Ideal For
Who Should Get HACCP Certification?
HACCP is widely used across the food and hospitality sector, including:
Food Processing Units
Restaurants and Cafes
Hotels and Banquet Services
Bakeries and Confectionery
Beverage Manufacturers
Food Transport Operators
Cold Storage Facilities
Meat, Poultry, and Seafood Units
Retail Food Chains
Institutional Food Caterers
Small Food Startups
Large Food Production Groups
How It Works
HACCP Certification Process
A clear, structured path from application to certification and ongoing surveillance.
Step 1 – Application
Submit your certification application along with your organization's basic information.
Step 2 – Documentation Review
Our auditors review your HACCP food safety system documentation to check alignment with the standard requirements.
Step 3 – Stage 1 Audit
An initial audit is conducted to assess the readiness of your management system.
Step 4 – Stage 2 Audit
A detailed on-site assessment verifies the effective implementation of your HACCP food safety system.
Step 5 – Certification Decision
After successful completion of the audit and closure of any findings, the certification decision is made.
Step 6 – Certificate Issuance
Your organization receives the certification certificate upon a positive decision.
Step 7 – Surveillance Audits
Annual surveillance audits ensure continued compliance throughout the certification cycle.
FREQUENTLY ASKED QUESTIONS
Common Questions About HACCP
It confirms that your organization has a HACCP-based food safety plan with proper hazard analysis, critical control points, monitoring, and corrective actions.
CCPs are stages in the process where control is essential to prevent, eliminate, or reduce food safety hazards to acceptable levels.
Requirements vary by country and product type, but many buyers and regulators expect HACCP-based systems from food suppliers.
Yes. HACCP can be scaled to fit small kitchens and catering operations as well as large food factories.
HACCP focuses on hazard control principles. ISO 22000 builds a full management system around food safety, including HACCP concepts.
Surveillance audits are usually conducted once a year to verify that your HACCP system remains effective.
