About HACCP

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Hazard Analysis and Critical Control Point (HACCP) is a system for identifying, evaluating and controlling biological, chemical and physical hazards to food safety. The system uses Codex Alimentarius 1-1969, revision 2022, the international food standards issued by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

HACCP provides a framework of 7 general principles for the purpose of assuring that food will not cause adverse health effects to the consumer when it is prepared and/or eaten according to its intended use. Related to these principles are the necessary hygiene and food safety controls to be applied by food business operators, wherever they may be in the food chain from production (including primary production), processing, manufacturing, preparation, packaging, storage, distribution, transport, retail, food service operation up to final consumption.

With HACCP certification, food business operators can demonstrate to their customers that they have a functioning system in place to ensure the safety of their food products. Similarly exporters, importers, distributors, traders are confident that food products they deal with meet food safety specifications.

CIP certifies organizations to HACCP that successfully complete CIP’s audit process against the criteria of Codex Alimentarius CXC 1-1969. Revision 2022.