HACCP-Hazard Analysis and Critical Control Point

Key Definitions

Hazard: A biological, chemical or physical agent with potential to cause illness or injury when present in food.

Critical Control Point (CCP): A step where control can be applied to prevent or eliminate a hazard.

Critical Limit: A measurable value (like time, temperature or pH) that must be met at a CCP.

Monitoring: Regular checks or observations to ensure CCPs are under control.

Corrective Action: Steps taken when a critical limit is not met.

Verification: Activities to confirm the HACCP system is working as intended.

Record Keeping: Documentation that proves hazards were controlled throughout the process.

What is the Structure of HACCP System?

What are the HACCP Certification Requirements?

To implement HACCP, a food business must follow structured steps that support hazard identification and control.

Below are the main HACCP Certification Requirements:

1. Build a multidisciplinary HACCP team familiar with operations.
2. Develop product descriptions and usage profiles.
3. Map out all processing steps with a flowchart.
4. Conduct a hazard analysis for each step in the process.
5. Identify critical control points where safety hazards must be managed.
6. Set critical limits for temperature, time or pH values at CCPs.
7. Establish monitoring methods such as temperature logs or inspections.
8. Create corrective actions if critical limits are breached.
9. Verify the HACCP plan through internal audits and third-party review.
10. Maintain records of all monitoring, verifications and corrective actions.

What are the benefits of HACCP Certification?

HACCP certification helps companies in the food sector build reliable safety systems, improve quality and gain trust across supply chains. It supports brand credibility and market growth.

Key benefits of HACCP Certification include:

• Reduces food safety risks during production and distribution
• Builds trust among customers, regulators and buyers
• Supports market access for exports and large-scale contracts
• Improves traceability and raw material control
• Lowers incidents of food recalls or consumer illness
• Supports structured staff roles during food safety audits
• Aligns with ISO 22000, FSSC 22000 and GMP practices
• Enhances buyer confidence during supplier approval processes

HACCP systems are shifting toward digital, data-driven practices across the global food industry. Businesses are adopting IoT sensors to track temperature and other critical points in real time, while cloud-based platforms are replacing paper logs to improve documentation and audit readiness.

What is the Eligibility Criteria of HACCP Certification?

Any food business that handles, processes, packages or transports food products is eligible for HACCP certification. This includes farms, processing plants, restaurants and delivery operators. Both small businesses and large multinationals apply HACCP, especially when supplying to regulated or export markets. Having ISO 9001 or ISO 22000 in place can make it easier to implement HACCP systems by building on existing controls.

Whar is HACCP Certification Process?

1. Gap Assessment – Evaluate current food safety practices and identify missing elements.
2. Team Formation & Planning – Assign trained staff and plan implementation timelines.
3. Hazard Analysis – Map the full process, identify hazards and determine CCPs.
4. HACCP Plan Development – Finalize control points, critical limits and monitoring procedures.
5. Training & Awareness – Educate staff on HACCP steps and recordkeeping needs.
6. Trial Runs – Begin pilot monitoring and corrections based on sample batches.
7. Internal Audit – Conduct a pre-certification review of all HACCP controls.
8. Final Audit – Undergo third-party audit and submit technical documents for review.

HACCP Certification Timeline

The certification process usually takes 4 to 10 weeks depending on company size, product range and documentation readiness. For businesses with previous food safety systems, the timeline can be shorter. Seasonal products, multi-line processing or high-risk food categories may extend the timeline. Prompt record updates and management participation improve audit speed.

What is the HACCP Certification Cost?

HACCP Certification Cost depends on the complexity of the food operation, number of CCPs, training needs and audit scope. Single-product businesses with simple processes may require lower investment, while multi-line plants or exporters may need broader analysis. Additional expenses may include internal training, lab testing and third-party audit fees. Having ISO or GMP records already in place can lower the time and effort required.

How can Pacific Certifications Help?

Pacific Certifications offers HACCP audit and certification services across food and beverage, hospitality, catering, and packaging industries. We work with production teams and quality leads to ensure safety risks are addressed through clear and verifiable methods.

Our services include:

• Conducting gap assessments of existing food safety procedures
• Assisting with hazard identification and CCP determination
• Reviewing HACCP plans and supporting record templates
• Auditing monitoring logs and verification records
• Coordinating audits with ISO 22000 or GMP where needed
• Providing certification backed by ABIS accreditation

Training and Courses

Lead Auditor Training
Trains professionals on HACCP audits, documentation checks and CCP verification steps.

Lead Implementer Training
Prepares staff to create and manage HACCP systems across the full food chain.

Internal Auditor Training
Covers internal monitoring methods, audit planning and record checks under HACCP.

Pacific Certifications provides accredited training programs. If your organization is looking for HACCP training, our team is equipped to help you. Contact us at support@pacificcert.com