HACCP Certification: Hazard Analysis & Critical Control Points
Improve your capability to consistently meet customer expectations and legal requirements for the food safety of products and services.
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HACCP Certification: Hazard Analysis & Critical Control Points
Certification of your food safety management system based on HACCP principles demonstrates your commitment to consistency, preventive controls, and customer safety and satisfaction. These are tangible business benefits that help you ensure continual improvement, support regulatory compliance and build resilience.
The HACCP methodology provides a structured, preventive approach to food safety that helps you identify, evaluate and control hazards before they impact products. HACCP based controls are mandatory in many countries, including the US and within the EU. Certification to HACCP helps organizations demonstrate due diligence and build trust with both customers and authorities.
What is HACCP?
Applicable to all types of companies involved in food production, HACCP is a risk based methodology developed by the Codex Alimentarius Commission, which is jointly established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). It provides a systematic way to identify food safety hazards, determine where control is essential and ensure that controls are maintained effectively and it is a prerequisite under most food safety standards.
HACCP is built on the seven principles and supported by prerequisite programmes such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and sanitation. Together, these elements ensure consistent application of HACCP as a preventive, structured food safety methodology.
HACCP helps you achieve:
- Compliance with regulatory requirements where applicable
- Systematic identification and control of food safety hazards
- Effective determination and management of critical control points (CCPs)
- Clear monitoring, corrective actions and verification activities
- Robust documentation and record keeping
- Increased credibility with customers, partners and authorities
Widely recognized and used across the global food industry, HACCP provides a harmonized foundation for food safety management and is often included as an element in the main food safety standards benchmarked by GFSI.
Value of HACCP certification
Certification to HACCP requirements by an independent third-party like DNV demonstrates that your food safety system meets expectations and that you systematically work to control food safety hazards.
As a result, you get:
- Demonstration of food safety practices and responsibility
- Ability to communicate trust to customers and stakeholders
- Proof that you have taken all reasonable precautions to ensure the production of safe food
- Reduced number of 2nd party supplier audits by customers
- Reduced product waste and fewer product recalls
- Improved relations with food safety authorities
- Greater operational efficiency and process control
Customers
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How to get HACCP certified
To be certified, you first need to implement an effective food safety plan suited to your food safety management system complying with the standard’s requirements.
DNV is an accredited third-party certification body and can help you throughout the journey starting from relevant HACCP training to self-assessments, gap analysis and certification services.
As a DNV customer, you also get access to a suite of digital tools that can help you ensure compliance, continually improve and manage your entire certification journey with us.
Learn how to get started and be certified
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Obtain the standard:
Get a licensed copy of the relevant standard and familiarize yourself with the requirements to decide if certification/registration to this standard makes good sense for your organization.
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Review available literature and apply digital tools
Explore available literature, guidelines from the standard owners (e.g. ISO/TS 9002 for ISO 9001, ISO 14004 for ISO 14001) and digital sources and tools that can assist with implementation. Note that as a DNV customer you get access to tailored tools that can assist you.
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Assemble a team and define strategy:
To implement a management system should be a strategic decision for the entire organization. Senior management must be involved in the decision, committed and involved in shaping the system. They decide the business strategy the management system should support. In addition, you need a dedicated team to develop and implement your management system.
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Determine competence needs:
First, your team implementing and maintaining the management system needs a thorough understanding of the chosen standards. Later on, the wider organization needs awareness training. DNV offers a variety of public and in-house courses worldwide that meets your competence training needs at all levels within your organization.
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Review consultant options:
Independent consultants can advise on a workable, realistic, and cost-effective strategy plan for implementation if you do not have this competence or capacity already.
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Develop management system documentation:
Decide on an appropriate platform for your documented information (e.g. software, process map- or SharePoint-based). The right platform is important to ensure effective management, communication and implementation.
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Determine, manage and document processes:
First identify key processes – what they are, how they work, and how they interact. Each process should have a clear purpose, defined responsibilities, and expected outputs. The level of documented information needed depends on the organization’s size, complexity, and the importance of each process, but must include relevant processes and other documented information needed to deliver on intended outcomes and comply with the chosen standard’s requirements.
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Implement management system:
Clear communication and necessary competence training are essential elements. During the implementation phase, you will work to ensure that your organization is working according to defined and documented processes. Once successful, you can prove system’s compliance and effectiveness.
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Select a certification body/registrar:
Selecting the right certification body/registrar can make a difference throughout your certification journey. DNV offers a trusted partnership approach, a risk-based approach and range of free digital tools that help you manage your certification journey before, during and after the audit.
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Consider a pre-audit gap analysis:
Consider a preliminary evaluation by your certification body/registrar to identify and correct nonconformities before starting the official certification process. The purpose is to identify areas of non-conformance or weaknesses, allowing you to correct these before you begin the official certification process.
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FAQ – HACCP
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HACCP is a globally recognized, preventive approach to food safety that focuses on identifying potential hazards and controlling them at critical points in the process. Developed by the Codex Alimentarius Commission, the seven HACCP principles provide a structured way to manage food safety risks and is widely used in both regulatory frameworks and industry standards.
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HACCP stands for Hazard Analysis and Critical Control Points. The name reflects the core of the methodology: analysing potential hazards and determining where control is essential to keep food safe.
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HACCP certification is an independent validation that your organization has implemented a food safety system aligned with the seven HACCP principles and effective prerequisite programmes. HACCP certification demonstrates that you identify and control food safety hazards systematically, comply with regulatory expectations and follow internationally recognized best practice.
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