HACCP certification
- Current version
- HACCP, Codex principles
- Certificate valid for
- 3 years
What the standard covers
HACCP is built on seven principles from the Codex Alimentarius general principles of food hygiene.
- 1Hazard analysisIdentify biological, chemical and physical hazards at each step.
- 2Critical control pointsDecide where control is essential to prevent or remove a hazard.
- 3Critical limitsSet the limits each control point must stay within.
- 4MonitoringCheck each control point is under control.
- 5Corrective actionsAct when monitoring shows a control point is out of limits.
- 6VerificationConfirm the plan works as intended.
- 7RecordsKeep the documents and records that prove it.
Audit steps and timeline
- Week 1Application and quoteYou share scope, size and sites. We send a fixed written quote.
- Week 2AgreementYou sign the certification agreement and we assign your audit team.
- Week 3 to 4Stage 1 auditDocument review and a readiness check, on site or remote.
- Week 5 to 7Stage 2 auditOn site audit of how your processes really run.
- Week 8Corrective actionsYou close any findings and send evidence.
- Week 9 to 10Decision and certificateAn independent reviewer decides. Your certificate goes live in the public register.
What sets the cost
Fees follow the number of audit days your organisation needs, set by international audit time rules. Every quote is written and fixed before you sign.
| Factor | Why it matters |
|---|---|
| Employees | The main driver of audit days |
| Sites | Each site may need a visit, and travel adds cost |
| Complexity | Higher risk processes need more time |
| Combined standards | Auditing several standards together usually saves days |