Managing food safety risks with hazard identification and controls.

Managing food safety risks with hazard identification and controls.

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Food safety
Food safety
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What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is a risk management tool is primarily used to manage food safety risks. A HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. 

HACCP certification

Updated to reflect Codex HACCP 2020, our new programme includes requirements around food safety culture, allergen labelling as well as training and risk awareness to help you reassure your customers about the safety of your products. Certifying to our criteria can help you demonstrate your commitment to a preventative, risk-based HACCP management system. 

Our HACCP criteria meet the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 food safety management.

What are the benefits of HACCP?

  • Effectively manage food safety risks across the whole supply chain
  • Implement internationally recognized food safety hazard controls
  • Give producers, stakeholders and suppliers confidence in your controls
  • Align HACCP with ISO 22000 to improve food safety management systems
  • Continually review and improve your system so it stays effective


Food safety management is paramount to your business - whatever its size or location, and HACCP can add value to your entire supply chain with improved hazard controls. We understand that small companies may have less time and smaller budgets to work with. We also understand how to overcome these challenges with service packages tailored to your business.

How to certify to HACCP

We make the HACCP certification process simple. After we have received your application we appoint a client manager who will guide you and your business through the following steps

    1. Gap analysis
      This is an optional pre-assessment service where we take a closer look at your existing food safety management system and compare it with HACCP requirements. This helps identify areas that need more work before we carry out a formal assessment, saving you time and money.

    2. Formal assessment
      This happens in two stages. First, we review your organisation’s preparedness for assessment by checking if the necessary HACCP procedures and controls have been developed. We will share the details of our findings with you so that if we find gaps, you can close them. If all the requirements are in place, we will then assess the implementation of the procedures and controls within your organisation to make sure that they are working effectively as required for the ISO 9001 certification.
    3. Certification and beyond
      When you have passed the formal assessment you will receive a HACCP certificate, which is valid for three years. Your client manager will stay in touch during this time, paying you regular visits to make sure your system doesn’t just remain compliant, but that it continually improves.  

Good Manufacturing Practices

GMP, Good Manufacturing Practices, are implemented procedures and best practices undertaken to remove, reduce and control physical, chemical and biological hazards in the processing environment.