HACCP (Hazard Analysis Critical Control Points)
CertificationAlso known as: HACCP, HACCP Plan, Hazard Analysis
Systematic approach to identifying and controlling food safety hazards in production.
What It Means
HACCP is a systematic methodology for identifying, evaluating, and controlling biological, chemical, and physical hazards in food production. The seven HACCP principles: (1) conduct hazard analysis, (2) determine critical control points (CCPs), (3) establish critical limits, (4) establish monitoring, (5) establish corrective actions, (6) establish verification, (7) establish record-keeping. HACCP principles are incorporated into 21 CFR Part 111 for supplements.
What It Is Not
HACCP is a methodology, not a standalone certification. 'HACCP Compliant' can be self-assessed or third-party audited. The claim alone doesn't indicate which. HACCP plans are hazard-specific and product-specific. A generic HACCP claim is less meaningful than one tied to specific product lines.
Evidence and References
- standardCodex Alimentarius HACCP
Related Categories
Need Help Understanding Compliance?
Our directory connects you with manufacturers and labs that meet these standards.