HACCP certification immediately demonstrates to clients your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

HACCP is applicable to all kinds of organizations irrespective of size, nature or geography of all Food Chain from farm to feed, primary producers, food manufacturers, transport & storage operators and industry like producers of equipment, packaging, cleaning agents, additives, ingredients and related to food.


  • Principle 1 – Conduct a hazard analysis.
  • Principle 2 – Determine the critical control points (CCPs).
  • Principle 3 – Establish critical limit(s).
  • Principle 4 – Establish a system to monitor control of the CCP.
  • Principle 5 – Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • Principle 6 – Establish procedures for verification to confirm that the HACCP system is working effectively.
  • Principle 7 – Establish documentation concerning all procedures and records appropriate to these principles and their application.


  • Conveys a degree of confidence mandatory by consumers, retailers and buyers within the food industry
  • Implement internationally acknowledged food safety system
  • Align HACCP with ISO 22000 to progress food safety management systems
  • It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards
  • Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
  • HACCP can add value to your whole supply chain with improved hazard controls, whatever its size or location.
  • Frequently review and improve your system so it stays effective
    Regular assessments help you to continually monitor your food safety system