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HACCP Food Safety Management System

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised system designed to ensure food safety through a preventive, evidence-based approach.
Rather than relying on end-product inspection, HACCP focuses on identifying and controlling potential hazards throughout every stage of the food supply chain — from production and processing to distribution and service.
At Kiwa, we help organisations implement and certify HACCP systems that meet legal requirements, strengthen consumer confidence, and support access to new markets worldwide.

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What is the HACCP food safety?

The HACCP system is grounded in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, 2020), which serve as the international benchmark for food safety management.

In many countries, including the UK and USA, implementing HACCP or an equivalent food safety plan is a legal requirement for organisations involved at any point in the food supply chain.

Achieving HACCP certification demonstrates a commitment to producing safe, high-quality food and provides a foundation for other recognised standards such as ISO 22000, FSSC 22000, and BRCGS.

By adopting HACCP, businesses can systematically identify and control food safety risks, prevent contamination, ensure compliance with regulatory and customer expectations, and enhance operational efficiency and consistency.

 

 Benefits of the Service

By achieving HACCP certification with Kiwa, your organisation will:

  • Protect consumers and your brand
    Prevent contamination before it occurs.
  • Reduce investigation and response time
    Minimise disruption and ensure swift action if an incident arises.
  • Increase trust and transparency
    Build confidence among customers, partners, and regulators.
  • Ensure compliance with food safety laws
    Meet national and international food safety requirements.
  • Improve resource efficiency
    Reduce waste, rework, and product recalls.
  • Gain competitive advantage
    Access new markets through globally recognised certification.
  • Enhance consistency and quality
    Maintain high standards across products and processes.

 

Why Choose Kiwa?

Kiwa is recognised internationally for its independent certification services in food safety, offering deep technical knowledge and practical insight into food production environments.

Organisations benefit from globally accepted certification for HACCP and ISO 22000, supported by auditors with extensive experience in the food industry. Kiwa provides guidance on integrating HACCP principles into broader management systems and adopts a collaborative approach that encourages continual improvement and trust.

From primary production to final distribution, Kiwa helps ensure that food safety standards are consistently achieved, maintained, and clearly demonstrated to customers.

Why HACCP matters

Food safety is not just a compliance issue — it’s about trust, reputation, and responsibility.

A HACCP-certified system helps your organisation build that trust by proving your processes are safe, controlled, and verifiable.

It ensures that your operations:

  • Meet legal and customer requirements across the food chain

 

  • Respond effectively to emergencies or contamination incidents

 

  • Reduce waste and rework caused by unsafe production

 

  • Support sustainable, transparent supply chains

The certification process with Kiwa

    Defining the Scope

    The process begins with a detailed review of the organisation, its products, and operational processes. Based on this information, a tailored proposal is prepared, clearly outlining the certification scope and assessment plan.

    Audit and Assessment

    A two-stage certification audit is carried out. The first stage focuses on reviewing the food safety management system documentation and assessing readiness. The second stage evaluates how HACCP principles are applied in practice throughout the organisation’s operations. The management system must have been in place for at least three months and include completed internal audits and a management review.
    Once all certification requirements are met, a HACCP certificate is issued, valid for three years. Ongoing compliance and improvement are supported through annual surveillance audits and a recertification audit at the end of the cycle.

The 7 Principles of HACCP

These principles create a structured framework that not only protects consumers but also improves operational control, traceability, and decision-making.

Conduct a hazard analysis

Identify potential biological, chemical, and physical hazards.

Determine critical control points (CCPs)

Identify key steps where hazards can be prevented or eliminated.

Establish critical limits

Define measurable thresholds for each CCP.

Monitor control points

Track CCP performance to ensure compliance.

Establish corrective actions

Define steps to take when limits are exceeded.

Maintain records and documentation

Ensure traceability and accountability.

Verify system effectiveness

Regularly review and validate the HACCP plan.

Who can be HACCP Certified

To comply with HACCP, organisations must also follow Good Manufacturing Practices (GMP), which form the foundation of all modern food safety systems.

HACCP certification is suitable for any organisation involved in the food or feed industry, including:

  • Producers and processors (farms, fisheries, dairies, food and feed manufacturers)

 

  • Food service providers (restaurants, caterers, hotels, hospitals, schools)

 

  • Retailers, distributors, and logistics providers handling food products

 

  • Supporting service providers such as transport, storage, and packaging companies

 

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