Standard HACCP

Management of Critical Control Points in Food Production

HACCP

Accredited by: ČIA

Provided by: LL-C (Certification) Czech Republic a.s.

What is HACCP certification and Why is it Essential for Food Safety?

HACCP is a globally recognized food safety system designed to identify, assess, and control risks throughout the food production process. HACCP certification has become a mandatory requirement in the European Union (Regulation (EC) No. 852/2004) and the USA as part of federal food safety regulations.

By implementing HACCP, food businesses can prevent contamination, protect consumer health, and comply with legal regulations, ensuring the highest food safety standards.

Principles of the HACCP System

To implement the HACCP system 7 principles and 12 steps based on the Codex Alimentarius which is given with the "General Principles of Food Hygiene" CXC 1-1969 (download here) must be followed.

Principles of the HACCP System

Conducting a hazard analysis
Determining critical control points (CCPs)
Establishing critical limits
Setting up a monitoring system for critical control points
Establishing corrective actions for uncontrolled situations
Implementing verification procedures for the HACCP system
Setting up a documentation and record-keeping system

Benefits of the HACCP certification

Ensures food safety – Reduces risks of contamination and health issues for consumers.
Compliance with legislation – Meets legal food safety requirements in the EU, US and international markets.
Stronger customer trust – Demonstrates a commitment to high food safety standards.
Brand protection – Minimizes the risk of food scandals and product recalls.
Optimizes production processes – Identifies and eliminates weak points in production.
Cost reduction – Prevents losses caused by recalls and complaints.
Global market access – Many countries require HACCP as a prerequisite for export..
Competitive advantage – Companies with certification are often preferred suppliers

Our certification body provides accredited HACCP certification covering the entire food suply chain - from primary production to distribution and retail.