Standard

HACCP and GMP Ensuring Food Safety and Quality Standards

HACCP & GMP help prevent contamination, manage food safety risks, and build trust through standardized hygiene and quality practices.

HACCP (Hazard Analysis and Critical Control Points) & GMP (Good Manufacturing Practices) aim to ensure food safety by preventing contamination and managing hazards throughout food production.

Their purpose is to establish standardized practices and identify critical control points to mitigate risks. Benefits include improved product safety, regulatory compliance, reduced risk of foodborne illnesses, and enhanced consumer trust. Together, HACCP and GMP helps businesses maintain high hygiene standards, ensure product quality, and streamline food safety management processes.

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The Benefits:

Improves food safety and reduces risk of contamination through preventive controls.
Demonstrates regulatory compliance and international industry standards.
Boosts consumer confidence and strengthens market reputation.
Increases operational efficiency and reduces costly errors, waste, and product recalls.

FAQs

Frequently Asked Questions

BSI HACCP & GMP certifies a preventative, risk-based food safety management system using Codex Alimentarius HACCP methodology and good manufacturing practices, ensuring food safety and legal compliance for manufacturers and suppliers.
HACCP & GMP certification benefits organizations of all sizes—small food businesses, manufacturers, and global brands. Modular certification allows flexible adoption to match operational scale, market requirements, and growth ambitions.
Strengthens food safety, reduces contamination risk, and builds consumer trust.

Demonstrates industry and regulatory compliance to open new markets.

Enhances operational efficiency and reduces costly errors and recalls.

Promotes continuous improvement in food safety management and staff competency.
Certification requires a documented food safety management system, critical control point identification, effective GMPs for operations, allergen and foreign matter controls, staff training, verification activities, and regular audits to maintain compliance.
Begin by reviewing BSI’s HACCP & GMP criteria, perform a gap analysis, document safety protocols and GMPs, train relevant staff, conduct internal audits, and contact BSI for certification assessment and ongoing support.
BSI HACCP & GMP certifies a preventative, risk-based food safety management system using Codex Alimentarius HACCP methodology and good manufacturing practices, ensuring food safety and legal compliance for manufacturers and suppliers.
HACCP & GMP certification benefits organizations of all sizes—small food businesses, manufacturers, and global brands. Modular certification allows flexible adoption to match operational scale, market requirements, and growth ambitions.
Strengthens food safety, reduces contamination risk, and builds consumer trust.

Demonstrates industry, GFSI, and regulatory compliance to open new markets.

Enhances operational efficiency and reduces costly errors and recalls.

Promotes continuous improvement in food safety management and staff competency.
Certification requires a documented food safety management system, critical control point identification, effective GMPs for operations, allergen and foreign matter controls, staff training, verification activities, and regular audits to maintain compliance.
Begin by reviewing BSI’s HACCP & GMP criteria, perform a gap analysis, document safety protocols and GMPs, train relevant staff, conduct internal audits, and contact BSI for certification assessment and ongoing support.