How to Get HACCP Certification?
About HACCP certification
HACCP stands for Hazard Analysis and Critical Control Point. It became widely recognized as an effective way to ensure food safety, and is used throughout the food industry to make sure food reaches consumers safely. HACCP helps prevent cross-contamination and ensures proper cooking, storage, and handling procedures are followed. HACCP certification provides formal recognition that an individual or company has the knowledge and expertise to develop HACCP plans and systems that comply with food safety legislation.
The 7 principles of HACCP
HACCP is built on seven internationally recognized principles:
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits for each CCP
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
How to get HACCP certification: the general steps?
- Initial registration and product validation: checking the client’s registration details.
- Facility evaluation: a physical walk-through to confirm all necessary equipment is present and properly labelled, followed by a review of company documents including Standard Operating Procedures.
- Initial product evaluation: samples are gathered and evaluated against regulatory parameters, and any lab reports, certificates of analysis, or other safety documentation are examined.
- Flow diagram development: a flow diagram depicting every step in the process and who is responsible, with protocols for testing incoming raw materials and outgoing finished products.
- Product stability and reliability testing: production runs are tested for stability (your process uses three runs at least 14 days apart).
- Review of test procedures and lab findings: a review of test protocols, lab reports, and sampling/testing records to confirm incoming, in-process, and finished goods meet specifications.
- Prerequisite programs: a thorough review of all prerequisite programs – HACCP training, pest control, cleaning frequency, equipment calibration, and maintenance records.
Once all of these are successfully completed, the product is ready for HACCP monitoring.
How to get HACCP certification through IAS: step by step
Step 1 – Application review: IAS reviews your HACCP certification application, which includes:
- Your signed HACCP certification application
- A detailed list of all products covered, including country of origin, the most recent inspection certificate (where applicable), and the risk matrix
- A copy of all HACCP plans for the products being certified
- Laboratory reference numbers and, if available, ISO 17025 lab accreditation. Where IAS needs to obtain lab findings from a food safety authority (the CFIA in Canada, or the FDA for US-bound products), it requires a letter authorizing it to do so, including the purchase order number, reference number, and product to be certified.
Step 2 – Document review: IAS reviews the documentation you provide – lab results, certificates of analysis, stability datasheets, production processes, raw material specifications, and more – checking it complies with the relevant regulatory bodies and your internal procedures.
Step 3 – Product evaluation: once documentation is approved, the products to be certified are selected for on-site review. A food safety officer reviews all product parameters – ingredients, labelling, processing methods, storage temperatures, packaging materials, and production equipment.
Step 4 – Pre-audit: the food safety officer conducts a pre-audit to confirm documentation is in order, that there is no cross-contamination between raw and finished goods, and that each product has its own HACCP plan and compliant equipment and procedures.
Step 5 – Certification audit: the officer examines the documented HACCP systems, facility records, and procedures (Quality Assurance, Quality Control, and Production Records), validating that they support each product’s HACCP plan.
Step 6 – Issuance of certification: once the system is validated, a final quality-assurance check is performed (reviewing a sample of the product in the plant environment with all paperwork). A certificate covering the client’s location and the products evaluated is then issued.
IAS’s HACCP system is run by experienced food safety professionals. Audits are carried out in laboratories and facilities that hold the appropriate accreditation (such as ISO/IEC 17025 for testing laboratories), and many of our specialists hold additional qualifications in microbiology or food technology.
Advantages of HACCP certification
- A mark of quality recognized worldwide
- Supports exports and helps ensure compliance with domestic and international regulations
- A first line of defense against food complaints and recalls
- Improved market access – recognized by national health agencies, trade associations, food service companies, caterers, and retailers
- Greater transparency and credibility
- Ensures staff are properly trained in HACCP procedures, increasing productivity
Contact IAS today to learn more about how to get HACCP certified, or visit our frequently asked questions page.
Explore more
- HACCP Certification in Canada – food safety certification
- ISO 22000 Certification in Canada – food safety management systems
Frequently Asked Questions
What is HACCP?
Hazard Analysis and Critical Control Point - a systematic, internationally recognized approach to identifying and controlling food safety hazards, based on seven principles.
Is HACCP required in Canada?
Food safety in Canada is governed by the CFIA's Safe Food for Canadians Regulations, which require a Preventive Control Plan built on HACCP principles - so HACCP is the foundation of compliance for most food businesses.
Who needs HACCP certification?
Food manufacturers, processors, importers, exporters, food service, catering, and retail businesses that want to demonstrate strong food safety.
How long does it take?
It depends on your products, facility, and readiness; IAS provides a plan once your application is reviewed.
What are the 7 HACCP principles?
Hazard analysis, determining CCPs, setting critical limits, monitoring, corrective actions, verification, and record-keeping.
