How to Get HACCP Certification: A Step-by-Step Guide

Implementing a HACCP-based food safety system and gaining HACCP certification can open doors to new business opportunities and demonstrate your commitment to food safety. In this guide, we’ll walk through everything you need to know to get your food business HACCP certified.

What is HACCP Certification?

HACCP stands for Hazard Analysis Critical Control Point It is an internationally recognized system for identifying and controlling hazards in food processing

HACCP certification recognizes that a food business has developed, documented, and implemented a HACCP-based food safety management system It shows customers and regulators that you have effective processes in place to ensure food safety.

Benefits of HACCP Certification

There are many good reasons to get HACCP certified:

• Demonstrates commitment to food safety – Shows customers you take food safety seriously. This can increase trust and sales.

• Meets customer requirements – Many retailers and foodservice companies require their suppliers to be HACCP certified.

• Opens up export opportunities – HACCP certification can help meet requirements for international food trade.

• Improves systems and processes – Implementing HACCP improves use of resources and responsiveness to issues.

• Fulfills regulatory requirements – In some locations, HACCP plans are mandatory. Certification shows you are compliant.

• Supports due diligence – Shows you have taken reasonable steps to ensure food safety.

• Protects your brand – Prevents food safety incidents that could damage your reputation.

Deciding to Become HACCP Certified

Before starting the certification process, be clear on why you want to get certified. Common drivers include:

• Meeting customer or buyer requirements
• Accessing new export markets
• Improving internal processes and efficiency
• Fulfilling regulatory requirements
• Enhancing credibility and reputation

Also identify the specific HACCP standard you need to meet. Options include:

• Codex HACCP guidelines
• GFSI benchmarked food safety schemes like SQF, BRCGS & FSSC 22000
• Customer proprietary standards

Knowing your reasons for certification and standard requirements upfront will inform key decisions in the process.

Overview of the HACCP Certification Process

While steps may vary slightly by certifier, the process typically includes:

1. Selecting your HACCP certification standard
2. Developing a HACCP plan
3. Implementing your HACCP system
4. Choosing a certification body
5. Undergoing a certification audit
6. Making any corrections
7. Receiving HACCP certificate
8. Maintaining and improving the system

Next, let’s look at each step in more detail.

Step 1: Select Your HACCP Standard

As mentioned above, there are a few options when it comes to HACCP standards, including:

• Codex HACCP – the original HACCP guidelines published by Codex Alimentarius. Focuses solely on food safety hazards.

• GFSI schemes – comprehensive food safety standards benchmarked by GFSI like SQF, BRCGS & FSSC 22000. Go beyond HACCP to include elements like quality, facilities, workers, etc.

• Proprietary standards – standards set by individual companies like retailers or foodservice chains. May incorporate elements from GFSI schemes.

Review requirements from customers and target markets to select the optimal standard for your business. If you don’t have specific customer demands, a GFSI scheme is generally recommended to support broader market access.

Step 2: Develop a HACCP Plan

Next, develop your HACCP plan. This documents your food safety system and how you will control hazards. Key activities include:

• Assembling a HACCP team – Include people with specific knowledge of your products and processes.

• Describing products and processes – Document ingredients, processing steps, and more.

• Conducting a hazard analysis – Identify biological, chemical, and physical hazards requiring control.

• Determining critical control points (CCPs) – Identify process steps where hazards must be controlled.

• Establishing controls and critical limits – Define parameters that must be met to control CCP hazards.

• Specifying monitoring procedures – Describe how each CCP will be monitored to ensure control.

• Establishing corrective actions – Identify steps to take when issues arise.

• Describing verification procedures – Set procedures to confirm the system is working as intended.

Document all this information in your HACCP plan. Templates, training courses, and consultants can help guide you through plan development.

Step 3: Implement Your HACCP System

With your plan developed, it’s time to roll it out. Key activities include:

• Training employees on HACCP principles, the food safety plan, their role, monitoring procedures, and more.

• Producing needed forms and records like CCP monitoring logs, equipment calibration records, verification checklists, etc.

• Monitoring CCPs and documenting results.

• Conducting verification activities like audits and equipment calibration.

• Taking corrective actions when issues arise.

• Reviewing and updating the HACCP plan as needed.

Allow several weeks to generate records and ensure everyone understands their responsibilities before scheduling an audit.

Step 4: Choose a Certification Body

Once your system is running, it’s time to choose a certifier to perform your audit. Options include:

• Certification bodies accredited by HACCP scheme owners like SQFI, BRCGS, and FSSC 22000.

• Independent auditors accredited for ISO/FSSC 22000.

• Local food safety authorities in some cases.

Look for certifiers experienced in your industry and the standard you need to meet. Compare several quotes before selecting one.

Step 5: Undergo Your Certification Audit

The audit is your chance to demonstrate your HACCP system meets requirements. Here’s what to expect:

• Document review – The auditor examines your written food safety plan and procedures.

• Facility inspection – The auditor tours your facility to verify you are following written plans.

• Employee interviews – Workers are questioned to confirm understanding of their role.

• Record review – The auditor examines a sample of records like CCP monitoring logs.

Be prepared to provide records from the past 1-3 months. Ensure these are complete and align with your written plan.

Step 6: Make Corrections

After the audit, you’ll receive a report with any non-conformities found. You’ll have a set timeframe to make corrections and provide evidence. Once your corrective actions are accepted, you can achieve certification.

Step 7: Get Your HACCP Certificate

Congratulations, you’re HACCP certified! You’ll receive a formal certificate from your certifier recognizing your compliant food safety system. Certification is generally valid for 1 year, with annual recertification audits required.

Step 8: Maintain and Improve

Now that you’re certified, focus on maintaining and improving your HACCP system:

• Continue monitoring CCPs and conducting verification activities.

• Perform refresher training for employees.

• Complete internal audits to identify potential issues.

• Review the HACCP plan regularly and update as needed.

• Address non-conformities quickly to remain compliant.

This ongoing effort will support successful recertification at your next audit.

How Long Does HACCP Certification Take?

The total timeline to achieve certification may range from 3 months to over a year in some cases. Steps including training, plan development, and generating records can take weeks to months. You’ll also need to accommodate your certifier’s audit scheduling.

Once certified though, you just need to maintain your program for annual recertification audits.

What Does HACCP Certification Cost?

HACCP certification costs will vary based on:

• Size and complexity of your facility and processes
• Required standard and certifying body
• Consulting and training needs

Budget at least $5,000-$10,000 for a small, simple operation to over $50,000 for a large complex facility. Ongoing maintenance and recertification will cost thousands per year as well.

Is HACCP Certification Worth It?

While certification requires an investment of time and money, the benefits often outweigh the costs in the long run. Investing in structured food safety systems can help:

• Increase sales by accessing new customers or markets
• Reduce operational risks and prevent costly recalls or outbreaks
• Improve process efficiency and product quality
• Build trust and credibility with customers and regulators

For many food businesses today, HACCP certification has become a necessity rather than an option. Getting certified shows your commitment to safety and quality in a transparent, internationally recognized manner.

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