HACCP Hazard Analysis and Critical Control Points certification

HACCP (Hazard Analysis and Critical Control Points) is a globally recognised food safety management system that identifies, evaluates, and controls potential hazards throughout the food production process. It ensures that businesses in the food industry implement proactive measures to prevent food safety risks, maintain compliance with regulations, and continuously improve their food safety practices. This process is critical for reducing risks in every phase of food handling and production.

HACCP outlines the requirements for identifying, evaluating, and controlling food safety hazards through a structured approach. It includes key principles such as hazard analysis, critical control points (CCPs), monitoring procedures, corrective actions, verification, and record-keeping. These requirements are aligned with regulatory expectations, helping food businesses demonstrate safe, consistent food handling practices. By implementing HACCP, businesses ensure a proactive and systematic approach to food safety, covering everything from risk assessment to traceability. This also includes steps to establish verification procedures and implement a HACCP food safety plan that complies with HACCP accreditation standards.

Yes, there is a difference. HACCP (Hazard Analysis and Critical Control Points) is a specific food safety methodology that focuses on identifying, evaluating, and controlling hazards in the food production process. It is a systematic approach designed to prevent food safety risks at critical points.

However, HACCP is not only for food businesses — it also applies to any industry where product safety is critical, such as pharmaceuticals, cosmetics, and medical devices.

ISO 22000, on the other hand, is a broader food safety management system standard that incorporates HACCP principles but also includes additional requirements such as communication, management system integration, and continual improvement. While HACCP is a fundamental component of ISO 22000, businesses can implement HACCP independently to ensure compliance. For many companies, starting with HACCP alone provides a strong foundation before pursuing full ISO certification.

The foundation of HACCP is built on seven key principles: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, implementing corrective actions, verifying the system, and maintaining thorough record-keeping. These principles ensure a proactive and systematic approach to managing food safety risks and addressing controlling potential hazards.

HACCP consists of four key elements: hazard analysis, critical control points (CCPs), monitoring procedures, and corrective actions. These elements work together to identify, control, and prevent food safety hazards, ensuring a proactive approach to food safety management. This forms part of a larger HACCP approach aimed at helping food businesses improve safety across their food chain.

The cost of HACCP certification can vary depending on factors such as your company’s size, number of locations, and scope of operations.

As the certification process follows strict regulations, we first assess your business needs before providing a tailored quote.

We offer transparent, all-inclusive pricing with no hidden reporting or preparation fees, ensuring a straightforward and hassle-free certification process. If you’re in Australia, this quote will reflect the average HACCP certification cost Australia.

HACCP is structured around seven core principles that guide food safety management:

1. Conduct a hazard analysis – Identify potential food safety hazards.
2. Determine Critical Control Points (CCPs) – Pinpoint where hazards can be controlled.
3. Establish critical limits – Set acceptable safety thresholds.
4. Implement monitoring procedures – Ensure CCPs remain under control.
5. Establish corrective actions – Define steps to take if a CCP is not within limits.
6. Verify the system – Regularly review and validate HACCP effectiveness.
7. Maintain documentation and records – Keep thorough records for compliance.

Each of these principles ensures a proactive and systematic approach to food safety management. These components also allow you to effectively manage hazards and implement a full HACCP food safety plan.

HACCP is essential for food businesses involved in food production, processing, handling, and distribution. This includes food manufacturers, suppliers, restaurants, caterers, and anyone responsible for food safety. Implementing HACCP helps organisations identify and control hazards, ensuring the safety and quality of food products across the food supply chain. This process also supports HACCP implementation and helps to establish effective control measures and HACCP team responsibilities.

To get HACCP certification in Australia, businesses must first implement a HACCP food safety plan that complies with local and international regulations. The first step is to identify potential hazards across your operations, from sourcing and handling to storage and distribution. By documenting and controlling these hazards using appropriate control measures, your organisation can demonstrate its commitment to food safety.

Next, your business should establish procedures that meet all certification requirements. This includes applying HACCP training across relevant staff and ensuring you establish verification procedures to validate that your safety plan is working effectively. This process helps confirm that your business is both HACCP certified and approved.

Once the plan is in place, you will need to undergo an independent audit to verify compliance. If successful, you’ll receive a HACCP certificate confirming your status. This is essential for many Australian food businesses looking to meet supply chain requirements and reassure consumers of their commitment to food safety.