HACCP Certification Requirements

Food safety is of utmost importance to the food service industry. Operators must have a system in place to ensure that the food they are serving is safe for their customers. The Hazard Analysis and Critical Control Points (HACCP) certification is one way to help operators achieve this goal. Organizations that adhere to HACCP certification requirements have a higher rate of food safety compliance than those that do not. Continue reading this blog to understand the HACCP certification requirements.

HACCP Certification Requirements

What is HACCP?

Before understanding the HACCP certification requirements, it is important to define HACCP. Hazard Analysis and Critical Control Points is a system that helps operators identify and control hazards in their food service operations. The goal of HACCP is to prevent foodborne illness by identifying and controlling potential hazards at each step of the process. By adhering to the HACCP certification requirements, operators can ensure that the food they are serving is safe for their customers.

Importance of HACCP Certification Requirements

HACCP certification requirements are important for a variety of reasons. First and foremost, they help ensure food safety. In addition, they also help operators maintain compliance with state and federal regulations. Lastly, HACCP certification requirements can help improve the image of a food service operation. When it comes to food safety, adherence to the HACCP certification requirements is essential. With each state having its own specific licensing rules for food service operators, it is important to understand that not all food safety regulations are the same. It’s also imperative to note that in some states, understanding HACCP certification requirements may be mandatory for obtaining certain licenses.

HACCP Certification Requirements – A Breakdown

The HACCP certification requirements are recommended for all organizations that wish to have processes in place that will result in a safer food service operation. Let’s take a look at what these requirements entail:

  • A HACCP plan that includes written procedures for monitoring and controlling hazards associated with the fresh meat or poultry products they handle, as well as identifying those hazards, their frequency of occurrence
  • A recordkeeping system to document all critical control points (CCP), monitoring, corrective actions, verification procedures, and consumer complaints
  • A written recall plan that ensures they are able to publish a list of all products that have been recalled by the operator in accordance with HACCP certification requirements
  • A description of how they monitor their food safety measures, including how they calibrate thermometers and test pH levels
  • Written procedures for cleaning and sanitizing food contact surfaces, as well as the facility itself
  • The operator must have a management representative who has completed training in HACCP certification requirements
  • The organization must have an on-site audit at least once every two years by a third party that is trained in HACCP
  • The operator must have written records of each on-site audit, including the date and name of the auditor, as well as any training they may have completed. A copy of all certificates earned by management representatives should be retained on site
  • If the organization has an FDA-regulated product label or package, it must have a Hazard Analysis and Critical Control Points program that complies with 21 CFR Part 117

It is important to note that these are not the only HACCP certification requirements, but they are some of the most important. By adhering to these HACCP certification requirements, operators can ensure that their food service operation is running safely and efficiently.

Technical HACCP Certification Requirements

The technical HACCP certification requirements go above and beyond the basics of food safety. These requirements are meant to help operators improve their food safety processes, and include:

  • An understanding of the microbiological, chemical, and physical hazards that can occur in their type of food service operation
  • The ability to identify critical control points for each hazard and develop a plan to monitor and control these hazards
  • Knowledge of how to write corrective action plans

If you are looking to achieve a higher level of food safety in your organization, complying with the technical HACCP certification requirements may be the right step for you. By doing so, you will be able to identify and control potential hazards in your food service operation, ensuring that the food you are serving is safe for your customers.

Benefits of Meeting HACCP Certification Requirements

There are many benefits to meeting the HACCP certification requirements, including:

  • Reduced Risk of Foodborne Illness – By implementing a proper HACCP plan, operators can reduce the risk of foodborne illness.
  • Improved Food Safety Practices – Meeting the technical HACCP certification requirements will help operators improve their food safety practices, keeping their customers safe.
  • Reduced Liability – Complying with the HACCP certification requirements can help reduce an operator’s liability in the event of a foodborne illness outbreak.
  • Improved Quality and Consistency of Product – Meeting the HACCP certification requirements can help operators achieve a higher level of quality and consistency in their products.

With these benefits, it is easy to see why meeting HACCP certification requirements can be a win-win situation for both customers and operators. Compliance with the technical HACCP certification requirements can help operators run a more efficient food service operation, improve their food safety practices, and reduce liability in the event of an illness outbreak.

For more information on HACCP certification requirements, please contact IAS today or visit our HACCP certification requirements frequently asked questions page!