WHAT IS HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a systematic, preventive approach to food safety that identifies, evaluates and controls hazards that could make food unsafe. Developed under the Codex Alimentarius framework — the joint FAO/WHO food standards programme — HACCP requires organizations across the food chain, from raw material handling through manufacturing, processing, storage and distribution, to analyze biological, chemical and physical hazards and establish critical control points (CCPs) where those hazards can be prevented, eliminated or reduced to acceptable levels.

Rather than relying on end-product testing alone, HACCP builds food safety into the process itself, giving organizations a structured, science-based system for managing hazards proactively. CCI assesses an organization's HACCP system against the Codex Alimentarius principles and issues certification confirming conformity — see our accreditation and recognition page for the scope of our certification activities.

Key Benefits

• Systematic identification and control of food safety hazards
• Food produced, handled and distributed under sanitary, controlled conditions
• Fewer defective products and customer complaints
• A structured, auditable basis for recall and corrective-action response
• Improved reliability and traceability of the food product
• Support for meeting buyer and export-market requirements
• A recognized foundation for building toward ISO 22000 food safety management