Define the food-chain scope
Identify products, processes, sites, suppliers, and handling activities in scope.
01FOOD SAFETY CERTIFICATION
HACCP.
HACCP: A hazard-based approach to identifying and controlling food safety risks. The right scope and assessment route depends on your activities, operating locations, and applicable requirements.
Explore requirementsCERTIFICATION AREA
Food Safety Certification
STANDARD OR SCHEME
HACCP
ASSESSMENT
Scope-specific
02 STANDARD OVERVIEW
What it addresses.
A hazard-based approach to identifying and controlling food safety risks.
Food safety controls should reflect the actual ingredients, processes, facilities, handling steps, and hazards in your operation.
03 SCOPE & REQUIREMENTS
What HACCP covers.
The applicable scope depends on your organization, products or services, operating sites, and the requirements of the selected standard or scheme.
- 01
Identify food-safety hazards associated with ingredients, processes, facilities, equipment, and handling.
- 02
Establish controls, hygiene practices, monitoring, traceability, and corrective actions for the activities in scope.
- 03
Review records and operational evidence to confirm that the controls are implemented and maintained.
04 BUSINESS VALUE
Why organizations pursue it.
The right certification depends on your requirements, scope, and business context. A clear fit can help turn external expectations into practical ways of working.
- Strengthen hazard prevention and control
- Improve hygiene and sanitation practices
- Support traceability across food operations
- Clarify monitoring and corrective-action responsibilities
- Demonstrate food-safety practices to buyers and stakeholders
- Support access to customer and export supply chains
05 WHO IT’S FOR
Where it can apply.
Food producers, processors, caterers, retailers, storage providers, and other businesses handling food or food-contact materials.
Commonly applicable sectors
- Food manufacturing and processing
- Restaurants and catering
- Retail and food service
- Warehousing and cold storage
- Food packaging
- Transport and distribution
Applicability and obligations should be confirmed against the current standard, local law, market, customer contract, and your organization’s scope.
06 TYPICAL JOURNEY
From requirements to assessment.
Assess hazards and controls
Review hazard analysis, prerequisite programs, hygiene, traceability, and monitoring.
Implement and record
Put food-safety procedures into daily work and maintain evidence that controls operate.
Complete the scheme assessment
The applicable audit checks the system and its implementation against scheme requirements.
07 PREPARATION
Prepare for the right assessment.
Use the selected standard or scheme and your confirmed scope to guide preparation.
Map products, process steps, sites, suppliers, and food-chain activities covered by the chosen scheme.
Review hazard analysis, prerequisite programs, sanitation, staff training, traceability, and recall arrangements.
Check monitoring records, internal audits, nonconformity handling, and management review before assessment.
08 FREQUENTLY ASKED QUESTIONS
Before you begin.
Which food businesses can apply?
Applicability depends on the scheme and scope. Food producers, processors, caterers, storage and distribution businesses, and other food-chain organizations may need different requirements.
Does certification replace a food-business license?
A management-system or scheme certification does not automatically replace licenses or legal approvals. Confirm the separate regulatory obligations for your business and location.
Will implementation affect daily production?
The system should be built around actual operations. It may require changes to hygiene controls, records, training, or monitoring, with the aim of making food-safety responsibilities clear in daily work.
How is continuing compliance maintained?
Organizations maintain controls and records, review performance, address issues, and complete the audits or renewal activities required by the selected scheme.
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