What is HACCP?
HACCP focuses on hazard analysis, critical control points, critical limits, monitoring, corrective action and verification. The service is offered only under the programme and approved scope applicable to the activity.
Who needs this certification?
Food manufacturing facilities
Kitchens and catering where in scope
Food product suppliers
Organizations with customer HACCP requirements
What can it add to the organization?
- Practical focus on process hazards
- Clear control points and responsibilities
- Support customer and contract requirements
- A key foundation for broader food safety systems
From application to certification decision
Information and records reviewed by the audit team
Details vary by organization scope, sector and sites, and commonly include:
- HACCP team, product description and intended use
- Flow diagram and on-site confirmation
- Hazard analysis and HACCP plan
- Monitoring, corrective action and verification records
INSPECT is an assessment and certification body. It does not design, implement or maintain the management system it will assess. Any accreditation claim remains tied to the latest official approved scope.
Frequently asked questions about HACCP
Not necessarily. HACCP is a hazard-control methodology; ISO 22000 is a broader management system. The right option depends on business and market needs.
Programme, scope and category must be verified before any accreditation claim is made.
No. INSPECT protects impartiality and does not design or implement the client system it will assess.