HACCP certification is an international certificate awarded to companies that successfully implement a HACCP system in their operations. It proves the company’s commitment to strict food safety standards, strengthening consumer confidence and opening new horizons for international trade. HACCP is a preventive system designed to ensure food safety throughout the production and supply chain, from the farm to the consumer’s table.
What are the benefits of HACCP certification?
- Better food safety: the HACCP system helps identify and prevent potential hazards at every stage of the production and supply chain, reducing the risk of foodborne illness.
- Greater consumer confidence: HACCP certification is evidence of the company’s commitment to international food safety standards, strengthening consumer confidence in its products and services.
- More export opportunities: HACCP certification is a prerequisite for exporting many food products to certain countries, opening new horizons for international trade.
- More efficient operations: the HACCP system helps identify weak points in production processes, allowing companies to improve efficiency and reduce costs.
- Better legal and regulatory compliance: HACCP certification helps companies comply with food safety laws and regulations.
Why is the HACCP system important?
- It helps protect human health from foodborne illness.
- It strengthens consumer confidence in food safety.
- It helps companies increase their export opportunities.
- It improves the efficiency of production processes.
- It helps companies comply with food safety laws and regulations.
What are the steps to obtain HACCP certification?
- Assess the current HACCP system: the company must assess its current system to make sure it is suited to HACCP requirements.
- Develop a HACCP plan: the company must develop a detailed HACCP plan setting out the hazards, critical control points, preventive measures, monitoring and verification procedures, and corrective actions.
- Implement the HACCP plan: the company must implement the HACCP plan effectively and document all actions taken.
- Internal audit: the company must carry out regular internal audits of the HACCP system to confirm that it is effective.
- External audit: the company must undergo an external audit by an accredited body to confirm that it meets HACCP requirements.
- Certification: once the company passes the external audit, HACCP certification is granted.
Principles of the HACCP system
HACCP is based on seven key principles
- Hazard analysis: every stage of production and supply is analysed to identify potential hazards that could affect food safety, such as:
- Biological hazards: such as bacteria and viruses.
- Chemical hazards: such as pesticides and chemical additives.
- Physical hazards: such as fragments of glass or metal.
- Identify critical control points (CCPs): these are the points in the production and supply chain at which identified hazards can be controlled to prevent them or reduce them to safe levels. For example, a critical control point in cooking meat might be the cooking temperature.
- Set critical limits for each CCP: these are the limits within which hazards must be kept to ensure food safety. For example, the critical limit for meat cooking temperature might be at least 71°C.
- Monitor CCPs: CCPs must be monitored continuously to make sure they remain within their critical limits.
- Take corrective action when CCP limits are exceeded: the business must take the necessary action to correct any deviation from CCP limits. For example, if the cooking temperature of meat does not reach 71°C, it must be cooked again.
- Verify the effectiveness of the HACCP system: the business must verify the effectiveness of the HACCP system regularly.
- Keep records: the business must keep all records relating to the HACCP system, including the results of the hazard analysis, the CCPs and their critical limits, monitoring procedures, corrective actions and verification activities.
Is HACCP mandatory?
HACCP is not mandatory in every country, but it is recommended for all companies that produce, process or sell food products.
Team Quality is a company specialising in auditing and awarding international ISO certificates to all kinds of organisations, factories, companies and government bodies. It is accredited locally by the Egyptian Accreditation Council (EGAC) and internationally by the International Accreditation Service (IAS), both signatories of the International Accreditation Forum (IAF) multilateral recognition arrangement. It is also registered with the Egyptian Organization for Standardization and Quality (EOS).
Our aim at Team Quality is to help companies of every size and sector achieve excellence in quality by offering a wide range of services, including:
- Certification: we audit and certify organisations against internationally recognised standards such as ISO 9001, ISO 14001 and ISO 29994.
- Training: We offer open training courses, available to all, across different areas of quality, such as internal auditing, risk analysis and problem solving.
- Assessment: We provide independent assessment services to measure how well companies comply with recognised quality standards.
Our accreditations
The company is accredited locally and internationally, and registered in Egypt, as follows:
Locally by
- The Egyptian Accreditation Council (EGAC)
International accreditation and registration:
- Internationally: International Accreditation Service (IAS), an IAF MLA signatory
- Registered with: Egyptian Organization for Standardization and Quality (EOS)
- Our certificates can be verified on IAF CertSearch
For more details, contact us directly on 01014442207 or via WhatsApp
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