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Hazard Analysis and Critical Control Points (HACCP)

What is HACCP?

HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products.

HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.

Who standardises HACCP?

HACCP methodology has been standardised internationally by the Codex Alimentarius Commission which was created by the Food and Agricultural Organisation (FAO) and the World Health Organization (WHO) of the United Nations to develop food standards.

What are the benefits of HACCP Certification?

  •  Current and predicted hazards can be identified and removed

  •  Provides greater confidence in product safety

  •  Remedial action can be taken during production, i.e. before serious problem occur

  •  Control parameters are relatively easy to monitor, i.e. temperature, water activity, pH, texture…

  •  More cost-effective than microbiological or chemical analysis

  •  Operation is controlled on the premises

  •  All staff can be involved with product safety

  •  Reduced product loss

  •  Complementary to quality management systems, i.e. ISO 9001, ISO 22000

  •  Internationally recognised

  •  Application of HACCP system can promote international trade by equalising food safety control systems in the world.

  •  Ensures you are compliant with the law

  •  Applies to whole system not selected sampling point

  •  Due diligence defence in court.


What is the certification process?

The certification process is in three simple steps:

Application for certification

Complete the on line form for GCL INTL to send a quotation.

Initial Certification Audit

The assessment process is based on a 2-stage approach as follows:

Stage 1 – a basis audit to check whether the organisation is in a state of readiness for the stage 2 audit and involves the following:

  •  Confirm that the food safety manual conforms to the requirements of the HACCP

  •  Confirm the scope of certification

  •  Check legislative, work environment and Infrastructure compliance,

  •  Production of a report that identifies any non-conformity or potential for non-conformity

  •  Agree a corrective action plan if required

  •  Production of an assessment plan and confirm a date for the stage 2 assessment visit.


Stage 2 – the purpose of this visit is to confirm that the food safety management system fully conforms to the requirements of HACCP in practice and involves the following:

  •  Undertake sample audits of the processes and activities defined in the scope of assessment

  •  Document how the system complies with the standard and its effectiveness

  •  Report any non-conformities or observations

  •  Produce an audit programme for 3 years and confirm a month and year for the first surveillance visit.

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