Understanding HACCP Codex Alimentarius
Hazard Analysis and Critical Control Point (HACCP) is a globally recognized science-based system that ensures food safety by identifying specific hazards and implementing control measures at critical steps of the food chain.
Developed jointly by the FAO and WHO under the Codex Alimentarius Commission, HACCP is legally mandated for food exporters, restaurants, catering companies, and food processors around the globe.
The 7 Principles of HACCP
- Conduct Hazard Analysis: Identifying biological, chemical, and physical hazards.
- Determine Critical Control Points (CCPs): Pinpointing processing steps where control is essential.
- Establish Critical Limits: Defining measurable safety thresholds (temperature, pH, time).
- Establish Monitoring Procedures: Continuous tracking of CCP performance.
- Establish Corrective Actions: Immediate protocol when critical limits are violated.
- Establish Verification Procedures: Regular audits and laboratory tests to confirm system effectiveness.
- Establish Documentation & Record Keeping: Maintaining clear verification logs.
Benefits of Codex HACCP Certification
- Regulatory Compliance: Fulfills mandatory food authority requirements locally and internationally.
- Export Market Access: Essential qualification for entering Middle Eastern, UK, and European markets.
- Cost Reduction: Prevents batch spoilage, customer returns, and contamination recalls.
- Due Diligence Protection: Provides demonstrable legal evidence of food safety precautions.
Step-by-Step Certification Process with Gitchia
Our transparent certification pathway ensures seamless compliance without disrupting daily operations. Access the complete step-by-step audit guidelines or apply directly online:
