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HACCP Certification

HACCP Certification

HACCP Certification Consulting Services Inida

Introduction to HACCP (Hazard Analysis and Critical Control Point):

is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements.


What is HACCP Certification 

(Hazard Analysis and Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The HACCP concept was pioneered in the 1960’s by the Pillsbury Company, the United States Army and the US National Aeronautics and NASA as a collaborative development for the production of safe foods for the US space programs. Pillsbury introduced and adopted HACCP as the system that could provide the greatest safety while reducing dependence on end product inspection and testing.

Recognizing the importance of HACCP to food control, the 20th session of Codex Alimentarius Commission held in Geneva Switzerland adopted Guidelines for the application of Hazard Analysis Critical Control Point (HACCP).


Principles of HACCP (Hazard Analysis and Critical Control Point)

  • Conduct a hazard analysis
  • Determine the Critical Control points
  • Detect Critical Limits
  • Establish a system to monitor the control of the CCP
  • Take corrective action when monitoring indicates that a particular CCP is not in control
  • Form procedures for verification to conform that the HACCP system is working effectively
  • Prepare Documentation concerning all procedures and records appropriate to the above principles and their application

Why to implement HACCP Certification

To prioritize and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are safe.


What benefits HACCP Certification brings to organization

  • Staff and business owners gain confidence and are better equipped on food safety measures;
  • Cost reductions to small food business in the medium and long term;
  • More efficient use of staff, provision of adequate documentation and reduced waste,
  • The increased level of process control, product consistency and improvements in traceability;
  • Access to some markets is increased and more customers are attracted,
  • Improved education and awareness of staff working in food businesses
  • staff members are empowered when their input is sought and valued;
  • A basis for defence against litigation and can bring reduced insurance costs,
  • Better shine corporate image of the business

HACCP Certification Applicable to

Any establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centers etc. can use HACCP.

How can Smartedge helps HACCP Certification to get started?

  • Gap Analysis:  Assessment of existing management system practices against the HACCP Certification standard requirements.
  • Project Plan: Prepare HACCP Certification implementation project plan based on the time lines looking for; 
  • Orientation Training:  Top/Senior Management orientation on selected standard requirements and implementation action plans preparation;
  • Developing different levels of documentation ( Tier 1-3/4): Identification of processes required for the products produced and services provided; External and internal issues affecting the business, interested parties needs and expectations, Framing draft quality policy, organizational objectives, role, responsibility and authority, various risks affecting and opportunities arises, functional and system procedures, different implementation formats and checklists;       
  • System Implementation: Implementation of the selected management system as per the developed documentation;
  • Company-wide Training: Training on detailed clause wise requirements and relating them to their departments and Internal audit.
  • Internal Audits: Periodic assessment of system implementation and corrective actions.
  • Pre assessment:  Initial audit by Certifying agency, and, implementation of corrective actions.
  • Final Assessment: Certification audit by the Certifying agency and recommendation for certification.
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