HACCP Certification in USA
Hazard Analysis and Critical Control Point Food Safety Certification, Audits and Regulatory Guidance for American Food Businesses
HACCP is a systematic, preventive approach to controlling significant biological, chemical and physical food safety hazards. Independent HACCP certification, where offered through a verified scheme, evaluates an organization’s food safety arrangements against that scheme’s audit criteria.
Regulatory HACCP and voluntary certification are different. Federal rules require some seafood, juice, meat and poultry businesses to operate HACCP systems; they do not require a third-party certificate, and a certificate does not replace FDA or USDA inspection.
Read this first
Regulatory HACCP requirements vs voluntary HACCP certification
A HACCP certificate is not FDA approval, not USDA inspection and not proof of compliance with all food laws. FDA and USDA do not issue or endorse IAS certificates.
| Regulatory HACCP | Voluntary HACCP certification | |
|---|---|---|
| What it is | A legal obligation to operate a HACCP system | An independent audit against a certification scheme |
| Who requires it | FDA (seafood, juice), USDA-FSIS (meat and poultry) and other rules | Customers, buyers or the business itself |
| Who checks it | Government inspectors and FSIS personnel | A certification body |
| Legal basis | 21 CFR Part 123, 21 CFR Part 120, 9 CFR Part 417; FSMA Part 117 uses preventive controls | The scheme’s certification criteria and contract |
| Result | Compliance or enforcement action | A certificate for a stated scope |
| Replaces the other? | No | No |
The basics
Understanding Hazard Analysis and Critical Control Points
HACCP emphasizes prevention and control at the points where hazards can be managed, instead of relying only on testing finished products.
HACCP is about food safety
- It targets hazards that can make food unsafe
- Quality defects, flavor and appearance are not HACCP hazards unless they create a safety risk
- It does not guarantee zero contamination or zero illness
- It depends on good hygiene practices underneath it
- Hazard identification Listing what could go wrong at each step.
- Significant hazards Those reasonably likely to cause illness or injury without control.
- Control measures Actions that prevent, eliminate or reduce a hazard.
- Critical control points Steps where control is essential.
- Critical limits Criteria separating acceptable from unacceptable.
- Monitoring Checks that a CCP is under control.
- Corrective actions What happens when it is not.
- Validation and verification Evidence the plan can work, and does.
- Documentation Plans and records.
- Management responsibility Resources, competent people and commitment.
Codex framework
Codex HACCP principles and General Principles of Food Hygiene
The international HACCP principles are in Codex CXC 1-1969, General Principles of Food Hygiene, revised in 2020 with a 2023 amendment that added an annex of tools for determining CCPs. Good hygiene practices (GHPs) are the foundation; HACCP is applied where GHPs alone are not enough for significant hazards.
- 1
Assemble the HACCP team and identify scope
Multidisciplinary team with the knowledge needed; scope states which products and processes the plan covers.
- 2
Describe the product
Composition, physical and chemical characteristics, processing, packaging, shelf life, storage and distribution.
- 3
Identify intended use and users
How the product is expected to be used, including by vulnerable groups.
- 4
Construct a flow diagram
All steps from receipt to dispatch, including rework and outsourced steps.
- 5
Confirm the flow diagram on site
Walk the process during operation and correct the diagram.
- 6
Hazard analysis and control measures (Principle 1)
List potential hazards, identify significant ones and consider control measures.
- 7
Determine CCPs (Principle 2)
Where control is essential for a significant hazard.
- 8
Establish validated critical limits (Principle 3)
Measurable or observable limits with supporting evidence.
- 9
Establish monitoring (Principle 4)
What, how, when and who.
- 10
Establish corrective actions (Principle 5)
Restore control and deal with affected product.
- 11
Validate the plan and establish verification (Principle 6)
Capability first, then ongoing confirmation.
- 12
Establish documentation and records (Principle 7)
Proportionate to the business and its hazards.
There is no “ISO HACCP:2026”
No single global HACCP certification edition exists. Codex is guidance for governments and industry. Private certification schemes set their own audit criteria on top of it, and US regulations set legal requirements for specific sectors.
Summaries on this page are our own wording. Check the official text: Codex Alimentarius (FAO/WHO) (opens in a new tab) · FDA: HACCP Principles & Application Guidelines (opens in a new tab)
Seven principles explorer
Explore the seven principles of HACCP
Select a principle. Examples are fictional and contain no operational critical limits; every real limit needs scientific, regulatory and process-specific support.
Hazard explorer
Identify biological, chemical and physical hazards
Examples only. This is not a hazard analysis for any facility and does not decide whether a hazard is reasonably likely to occur.
Process flow navigator
Understanding food safety throughout production
Fictional flows. Real flows differ, must be confirmed on site, and a step is never a CCP because of its name. This is not an approved HACCP plan.
CCP decision guide
How are critical control points determined?
An educational decision-tree walk-through. Codex presents a decision tree as one example tool, not the only method; real decisions need the HACCP team’s documented judgement. Not every hazard has a CCP, and not every FSMA preventive control is a CCP.
Critical limits and monitoring
Understanding critical limits and CCP monitoring
An abstract simulator in fictional units (FU). The values mean nothing for any real product and are not an operational control system.
- Expected process conditions
- The operating target the process runs at, with a safety margin.
- Operating limit
- A tighter value that triggers process adjustment before the critical limit is reached.
- Critical limit
- The validated value separating acceptable from unacceptable at the CCP.
- Deviation
- Failure to meet a critical limit. It always triggers corrective action.
Corrective action
What happens when HACCP monitoring shows a deviation?
A fictional cooling deviation. Affected food is never released automatically, and not every deviation can be fixed by reprocessing. Disposition is decided by competent, authorized people under the applicable rules.
Validation vs verification
Validation and verification: what is the difference?
They are not the same. Routine end-product testing alone does not validate a HACCP system. Federal rules also require initial validation (for example 9 CFR 417.4(a)(1)) and periodic reassessment.
| Question it answers | When | Typical evidence | |
|---|---|---|---|
| Validation | Is this control measure, if applied properly, capable of controlling the hazard? | Before implementation and after changes | Scientific literature, process studies, challenge studies, regulatory references, expert opinion |
| Verification | Is the plan being followed, and is it still working? | Ongoing, at planned frequencies | Record review, calibration, direct observation, sampling and testing where appropriate, reassessment |
Try it: classify each fictional activity
| Activity | Your answer | Feedback |
|---|---|---|
| Reviewing a published thermal death time study for a cooking step | ||
| Signing off a week of cooking temperature records | ||
| Calibrating a thermometer used at a CCP | ||
| Running a process study on a new oven before first production | ||
| A supervisor watching an operator check the metal detector | ||
| Annual reassessment of the HACCP plan | ||
| Showing that a cleaning procedure removes an allergen before relying on it | ||
| Taking environmental swabs to check sanitation |
Good hygiene practices
Building HACCP on effective food hygiene controls
GHPs and cGMPs set the baseline; HACCP and FSMA preventive controls address significant hazards. Prerequisite programs are not CCPs, and a restaurant and a manufacturing plant follow different regulatory programs.
US regulatory pathway selector
Which food safety regulatory framework applies to your business?
Shows regulatory subjects to look into, not a legal determination. Exemptions, modified requirements and state rules can change the answer. Certification never substitutes for a permit or inspection.
FDA Seafood HACCP
Seafood HACCP: 21 CFR Part 123
Applies to processors of fish and fishery products, and to importers. FDA does not approve each processor’s plan in advance; it inspects. Buying a certificate does not meet Part 123.
eCFR: 21 CFR Part 123 (opens in a new tab) · FDA: Fish and Fishery Products Hazards and Controls Guidance (opens in a new tab)
- Hazard analysis
- Every processor determines whether food safety hazards are reasonably likely to occur.
- HACCP plan
- Required where the hazard analysis finds such hazards, covering CCPs, critical limits, monitoring, corrective actions, verification and records.
- Sanitation
- Monitoring of key sanitation conditions, with records.
- Verification
- Including reassessment of the plan at least annually and after changes.
- Training
- Certain functions must be done by a trained individual (standardized curriculum or equivalent job experience).
- Importers
- Must take affirmative steps to verify products were processed under Part 123.
- FDA guidance
- The FDA hazards guide (fourth edition, with later updates) describes hazards and controls by species and process.
FDA Juice HACCP
Juice HACCP: 21 CFR Part 120
Applies to juice sold as juice or used as an ingredient in beverages. Mandatory implementation is not mandatory certification. Retail establishments that sell juice only directly to consumers are outside the rule’s definition of processing.
eCFR: 21 CFR Part 120 (opens in a new tab) · FDA: HACCP overview (opens in a new tab)
- Hazard analysis and plan
- Hazard analysis for each type of juice; a written plan where hazards are reasonably likely.
- Pathogen reduction
- Controls must achieve the pathogen reduction set in 21 CFR 120.24 for the pertinent microorganism. Treatment parameters are product-specific and validated; none are given here.
- Sanitation
- Sanitation standard operating procedures addressing eight key conditions.
- Validation and reassessment
- Within 12 months of implementation, then at least annually and after changes.
- Training
- Plan development and certain functions require a trained individual.
- Importers
- Must have procedures or an FDA arrangement showing imported juice was processed under Part 120.
- Exemptions
- Some processors and products have specific exemptions or alternative provisions in the rule.
USDA-FSIS
HACCP requirements for meat and poultry establishments
Official establishments operate under FSIS inspection and 9 CFR Part 417, with sanitation requirements in Part 416. A voluntary certificate does not replace FSIS verification or grant inspection status. Not every product containing meat follows the same pathway; jurisdiction depends on the product.
eCFR: 9 CFR Part 417 (opens in a new tab) · USDA Food Safety and Inspection Service (opens in a new tab)
- Hazard analysis
- Required of every official establishment.
- Written HACCP plans
- For each product where hazards are reasonably likely, grouped by processing category.
- CCPs, limits, monitoring
- As in the seven principles.
- Corrective actions
- Defined in the plan, with requirements for unforeseen hazards.
- Validation
- Initial validation that the plan functions as intended.
- Verification and reassessment
- Ongoing verification; reassessment at least annually and after changes.
- Records
- Entries made at the time of the event, with date, time and signature or initials.
- Training
- Plan development and reassessment by a trained individual.
- FSIS verification
- FSIS can find a HACCP system inadequate and take regulatory action.
Compared
Traditional HACCP vs FDA FSMA preventive controls
Preventive controls may be applied at CCPs or at other appropriate points. A HACCP certificate is not FSMA compliance. Facilities complying with Parts 120 or 123 are exempt from Part 117 Subpart C for those activities, but cGMPs still apply.
| Traditional HACCP | FSMA preventive controls | |
|---|---|---|
| Regulatory basis | Codex principles; required by 21 CFR 123, 21 CFR 120 and 9 CFR 417 for their sectors | 21 CFR Part 117 Subpart C under FSMA |
| Product categories | Seafood, juice, meat and poultry (as regulated) | Most FDA-registered human food facilities unless exempt |
| Hazard analysis | Yes | Yes, including hazards that may be intentionally introduced for economic gain |
| Critical control points | Central concept | Process controls may be at CCPs; other controls need not be |
| Preventive controls | Control measures at CCPs plus GHPs | Process, food allergen, sanitation, supply-chain and other controls |
| Allergen controls | Within hazard analysis | A named preventive control category |
| Sanitation controls | Sanitation monitoring in seafood and juice rules; SSOPs for meat and poultry | A named preventive control category where appropriate |
| Supply-chain controls | Through hazard analysis and supplier programs | A supply-chain program where a supplier controls a hazard |
| Recall plan | Not a HACCP principle | Required where a preventive control is required |
| Monitoring | At CCPs | As appropriate to the control |
| Corrective actions | For CCP deviations | Corrective actions or corrections, as appropriate |
| Verification | Required | Required, including validation where appropriate |
| Validation | Of critical limits and the plan | Of process controls where required, with listed exceptions |
| Qualified personnel | Trained individual (Parts 120, 123, 417) | Preventive controls qualified individual (PCQI), by FDA-recognized curriculum training or job experience |
| Regulatory oversight | FDA or USDA-FSIS | FDA and state partners |
FDA: Preventive Controls for Human Food rule (opens in a new tab) · eCFR: 21 CFR Part 117 (opens in a new tab). FSPCA courses are one route to PCQI qualification; job experience is another.
Choosing a framework
HACCP vs ISO 22000 vs FSSC 22000
Related but not interchangeable. ISO 22000 certification is not FSSC 22000 certification, and FSSC 22000 can only be issued by certification bodies licensed by Foundation FSSC. IAS is not presented here as an FSSC-licensed body.
| HACCP | ISO 22000 | FSSC 22000 | |
|---|---|---|---|
| Purpose | Principles for controlling significant hazards | Requirements for a food safety management system | A certification scheme for food safety |
| Scope | Product and process hazards | Organization-wide FSMS across the food chain | Defined food chain categories |
| Technical requirements | Codex principles and application steps | ISO 22000:2018 clauses | ISO 22000 + sector PRP requirements + additional scheme requirements |
| Management structure | Not a management system by itself | Harmonized management system structure | As ISO 22000 plus scheme requirements |
| Prerequisite programs | GHPs as the foundation | PRPs required | Sector PRP standards, such as the ISO/TS 22002 series |
| Hazard analysis | Core | Core, with OPRPs and CCPs | Core |
| Certification scheme | Depends on the scheme a certification body operates | Accredited certification to ISO 22000 | Owned by Foundation FSSC; only licensed certification bodies |
| Accreditation | Varies by scheme | Through accreditation bodies for ISO 22000 | Required under the scheme |
| GFSI recognition | No | No | Yes |
| Customer requirements | Accepted by some customers | Accepted by some customers | Often requested by large retailers and manufacturers |
| Audit arrangements | As the scheme sets | ISO/IEC 17021-1 and ISO/TS 22003-1 | Scheme rules plus accreditation |
Sector navigator
HACCP across food sectors
Generic patterns, not complete food safety plans.
Documentation
Understanding HACCP plans and supporting records
Required records depend on the regulation or scheme; voluntary schemes differ. This site does not generate site-specific HACCP plans.
An educational list, not a regulatory or scheme requirement list.
Audit evidence
What does effective HACCP evidence look like?
Management review is assessed only where the scheme or management system requires it; federal HACCP rules do not impose a universal management review.
| Area | Strong example | Weak example |
|---|---|---|
| Hazard analysis | StrongA documented evaluation based on the product and the actual production process | WeakA copied hazard list with no consideration of site conditions |
| CCP determination | StrongDocumented reasoning based on the actual control strategy | WeakSteps chosen arbitrarily or labeled CCPs to look thorough |
| Critical limits | StrongLimits supported by scientific, regulatory or process-study evidence | WeakLimits copied from unrelated products |
| Monitoring | StrongConsistent, traceable records made at the time of the check | WeakBlank or retrospectively completed monitoring sheets |
| Corrective actions | StrongRecords of the deviation, affected product, evaluation, disposition and cause | WeakNo evidence that product was evaluated after a deviation |
| Verification | StrongOngoing verification with findings acted on | WeakRoutine checklists signed without meaningful review |
Readiness check
Is your food safety system prepared for HACCP assessment?
22 questions, no personal details. Educational only: not food safety approval, not a compliance determination and not a certification guarantee.
Scope builder
Define your food safety certification scope
A preliminary summary. It does not decide which regulations apply, approve scope, set audit duration or assume any certificate cycle.
Certification process
How to obtain voluntary HACCP certification in the USA
Twelve typical steps. Stage 1 and Stage 2 audits or a three-year cycle apply only if the specific scheme requires them, and certification never replaces regulatory oversight.
Audit methods
Understanding HACCP audit methods
Food safety controls usually need direct observation during production. Fully remote certification is not promised for any facility; the method depends on the scheme, risks and operations.
| Method | Remote suitability | What it shows |
|---|---|---|
| Document review | Often possible remotely | HACCP plan, hazard analysis, validation file |
| Remote interviews | Possible where the scheme allows | HACCP team, managers |
| Video evidence | Limited | Can show some areas but not hygiene conditions reliably |
| On-site observation | Requires presence | Hygiene, practices, product flow, segregation |
| Production process verification | Requires presence during production | Flow diagram accuracy, CCP operation |
| Personnel interviews | Best on site | Operators’ understanding of monitoring and corrective actions |
| Record sampling | Possible remotely or on site | Monitoring, deviation and verification records |
| Facility hygiene | Requires presence | Condition of premises and equipment |
| CCP monitoring | Requires presence during operation | Monitoring done as described |
Certification vs training
Food business certification and individual HACCP training are different
An employee’s course certificate does not certify the company, and does not by itself show competence for every role.
HACCP training · ISO training · Internal Auditor training · Lead Auditor training
- Organizational certification Evaluation of a defined business food safety system against certification criteria.
- Individual training Education on HACCP principles and responsibilities.
- Legal training requirements Parts 120, 123 and 417 require trained individuals for certain functions; FSMA requires a PCQI. Awareness courses are not a substitute unless they meet those requirements.
- Recognition Ask which body recognizes a course before relying on it. Training is delivered through EAS and is separate from certification.
Benefits
How HACCP certification can support food businesses
Potential benefits depend on how well the system is run.
Certification does not guarantee
- Zero foodborne illness
- Zero recalls
- FDA or USDA compliance
- Fewer regulatory inspections
- Lower insurance costs
- Export acceptance
- GFSI recognition
- Market access or revenue growth
- Structured hazard control Clear decisions on what matters.
- Clear responsibilities Named people for monitoring and action.
- Better records Evidence for customers and inspectors.
- Supplier confidence Support for customer qualification.
- Consistent production Controlled processes.
- Effective corrective action Problems handled and learned from.
- Food safety awareness Staff understand why controls matter.
Cost and time
How much does HACCP certification cost in the USA?
No fees, audit days or discounts are published here. They depend on the scheme and a technical review.
How long does HACCP certification take?
No one-to-three-month promise and no universal three-year validity. Readiness, record history and audit scheduling decide it. Regulatory reassessment of HACCP plans is separate from certification surveillance. Tick what is in place.
Scheme and accreditation
Understanding IAS HACCP certification recognition
The IAS site advertises HACCP certification and refers to UQAS arrangements. The items below must be confirmed before IAS describes its HACCP certification as accredited or issues quotations.
| Item | What we found | Status |
|---|---|---|
| 1. Exact legal certification entity | Integrated Assessment Services LLC is named on the site. Confirm the name printed on certificates. | Confirm |
| 2. Actual HACCP certification scheme | The live page refers to “HACCP standards” without naming a scheme. | Not verified |
| 3. Scheme owner | Not stated. | Not verified |
| 4. Applicable certification criteria | Not published. | Not verified |
| 5. Accreditation body, if any | The IAS site refers to UQAS. HACCP in UQAS’s scope for IAS is not confirmed. | Not verified |
| 6. Current HACCP accreditation scope | No scope document seen. | Not verified |
| 7. Conformity assessment standard | Whether HACCP is certified as a product or process scheme (ISO/IEC 17065) or as a management system (ISO/IEC 17021-1) is not stated. | Not verified |
| 8. Auditor technical competence | Food sector competence criteria not published. | Not verified |
| 9. Certificate issuer | IAS USA under UQAS per the IAS certification master page. | Confirm |
| 10. Certificate scope and validity | The live page states three years; the scheme rule is not confirmed. | Not verified |
| 11. Surveillance requirements | Not published. | Not verified |
| 12. Authorized certification marks | Mark rules not published. | Not verified |
| 13. International recognition | Not claimed. HACCP certification is not GFSI-recognized, and UQAS accreditation is not IAF MLA recognition. | Not claimed |
| 14. Certificate verification service | IAS certificate search is available. Open certificate search (opens in a new tab) | Available |
- ISO 22000
- Accreditation for ISO 22000 does not automatically cover a separately marketed HACCP scheme.
- UQAS
- A UQAS arrangement does not by itself establish IAF MLA recognition.
- EAS
- EAS’s JAS-ANZ accreditation belongs to EAS, not IAS.
- Regulators
- FDA and USDA do not endorse the certificate, and it is not GFSI-recognized.
IAS status: scheme not yet verified. No quotation is offered on this page until it is.
Impartiality
Independent HACCP auditing and professional integrity
- Independence Auditors have no conflict with the client.
- Competence Food safety technical competence for the sector.
- Confidentiality Client information protected.
- Evidence-based Conclusions from records, observation and interviews.
- No consultancy IAS does not write your hazard analysis or HACCP plan, or implement it, for a client it certifies.
- Independent decisions By people not involved in the audit.
- Complaints and appeals Through a documented process.
- Training is separate Buying training does not influence certification.
Enquiry
Request your HACCP certification proposal
While the HACCP scheme is being verified, certification requests are reviewed and answered with the scheme details first, not a quotation.
- A business coordinator and a food safety technical reviewer review your enquiry.
- IAS confirms the scheme, criteria, issuer and accreditation in writing.
- Scope, fees and audit duration are never approved automatically.
- Phone
- +1 (888) 493-0916
FAQ
HACCP questions
52 answers for US food businesses.
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach to food safety. It identifies significant biological, chemical and physical hazards and controls them at specific points in production rather than relying on testing finished products.
What does HACCP stand for?
Hazard Analysis and Critical Control Point.
What are the seven HACCP principles?
Conduct a hazard analysis; determine critical control points; establish critical limits; establish monitoring; establish corrective actions; validate and verify; and establish documentation and records. Codex and US regulators word them slightly differently.
What is HACCP certification?
Independent assessment of an organization’s HACCP-based food safety system against a defined certification scheme, by a certification body, resulting in a certificate for a stated scope. What it covers depends on the specific scheme.
Is HACCP an ISO standard?
No. The internationally recognized HACCP principles are in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). ISO 22000 incorporates HACCP principles in a management system standard.
Is HACCP certification mandatory in the USA?
No federal rule requires businesses to buy third-party HACCP certification. Federal rules require some sectors to implement HACCP systems. Customers may require certification by contract.
What is the difference between HACCP implementation and HACCP certification?
Implementation means operating a HACCP system, which federal rules require for seafood, juice, and meat and poultry. Certification is a voluntary independent assessment of that system against a scheme.
Does FDA issue HACCP certificates?
No. FDA inspects for compliance with its regulations. It does not issue HACCP certificates to food businesses.
Does USDA issue HACCP certificates?
No. USDA-FSIS grants inspection to establishments and verifies their HACCP systems; it does not issue HACCP certificates.
Do seafood processors need HACCP?
Processors of fish and fishery products covered by 21 CFR Part 123 must conduct a hazard analysis and have and implement a HACCP plan where hazards are reasonably likely to occur. Third-party certification is not required by that rule.
Do juice processors need HACCP?
Juice processors covered by 21 CFR Part 120 must apply HACCP, including a treatment that achieves the pathogen reduction the rule specifies. Retail establishments as defined in the rule are excluded. Third-party certification is not required.
Do meat and poultry establishments need HACCP?
Yes. Official establishments under 9 CFR Part 417 must conduct a hazard analysis and implement written HACCP plans where hazards are reasonably likely. FSIS verifies them.
What is the difference between HACCP and FSMA?
FSMA’s Preventive Controls for Human Food rule (21 CFR Part 117) requires a written food safety plan with hazard analysis and risk-based preventive controls, which may be applied at CCPs or elsewhere. It includes allergen, sanitation, supply-chain and recall elements beyond traditional HACCP.
Is a HACCP certificate sufficient for FDA compliance?
No. FDA compliance depends on meeting applicable regulations, which FDA inspects. A certificate does not establish compliance.
What are biological food safety hazards?
Bacteria, viruses and parasites that can cause illness, such as Salmonella, Listeria monocytogenes, pathogenic E. coli, norovirus and certain fish parasites.
What are chemical hazards?
Allergens, natural toxins, pesticide and drug residues, cleaning chemicals and misused additives, among others.
What are physical hazards?
Foreign materials that can cause injury, such as metal, glass, hard plastic, bone and stones.
Are allergens part of HACCP?
Yes. Undeclared allergens and cross-contact are food safety hazards that a hazard analysis must consider. FSMA also names allergen controls as a preventive control category.
What is a hazard analysis?
The process of identifying hazards and evaluating which are significant, based on likelihood and severity, to decide which need control measures.
What is a Critical Control Point?
A step at which control can be applied and is essential to prevent or eliminate a significant hazard or reduce it to an acceptable level.
Does every production step require a CCP?
No. Many steps are managed by good hygiene practices. CCPs are needed only where control of a significant hazard is essential.
What is a critical limit?
A measurable or observable criterion at a CCP that separates acceptable from unacceptable.
How are critical limits established?
From regulations, scientific literature, validated studies or experts such as process authorities, confirmed for the specific product and process.
What is CCP monitoring?
Planned observations or measurements showing whether a CCP stays within its critical limits, recorded at the time they are made.
What happens when a critical limit is exceeded?
Control is restored, affected product is identified and held, its safety is evaluated, a disposition decision is made by authorized people, and everything is recorded.
What is HACCP validation?
Obtaining evidence that control measures and critical limits are capable of controlling the hazard.
What is HACCP verification?
Activities other than monitoring that confirm the plan is being followed and working, such as record review, calibration, observation and reassessment.
What are prerequisite programs?
Basic hygiene and operating conditions, such as sanitation, pest control, maintenance and personal hygiene, on which a HACCP system is built.
What is the difference between GMP and HACCP?
GMPs set baseline sanitary conditions for all operations. HACCP targets specific significant hazards with defined control points, limits and monitoring.
What is the difference between HACCP and ISO 22000?
HACCP is a set of principles. ISO 22000 is an international management system standard that includes HACCP principles plus management system requirements and can be certified under accreditation.
What is the difference between HACCP and FSSC 22000?
FSSC 22000 is a certification scheme owned by Foundation FSSC, combining ISO 22000, sector prerequisite program requirements and additional scheme requirements. It is GFSI-recognized; HACCP certification is not.
Is HACCP certification GFSI-recognized?
No. GFSI recognizes specific certification programs, such as FSSC 22000, SQF and BRCGS, not HACCP certification as such.
Can restaurants obtain HACCP certification?
Some schemes accept food service operations. Restaurants remain subject to state and local retail food rules, which certification does not replace.
Can food warehouses obtain certification?
Some schemes cover storage and distribution. Scope depends on the scheme.
Can small food businesses be certified?
Yes, where a scheme accepts them. Small size does not change the need for a working HACCP system.
Are on-site audits required?
Usually, because hygiene, practices and CCP operation need to be observed. The exact rule depends on the scheme.
Can a HACCP audit be conducted remotely?
Parts such as document review may be remote if the scheme allows. Full remote certification is not appropriate for every facility.
What records are required?
Regulations and schemes specify them. Typically the hazard analysis, HACCP plan, monitoring, deviation and corrective action, and verification records.
Is food safety training mandatory?
Federal HACCP rules require that people who develop and reassess plans meet training requirements or be qualified through experience. FSMA requires a preventive controls qualified individual for covered facilities.
Does HACCP employee training certify the business?
No. Training educates individuals. Organizational certification is a separate audit.
What is the certification process?
Confirm the scheme, implement the system, apply, undergo application review and audit, resolve findings, receive an independent decision, and follow the scheme’s surveillance rules.
How much does certification cost?
It depends on the scheme, sector, number of plans, sites, employees, shifts and travel. No prices are published here.
How long does certification take?
It depends mostly on how ready your system is and how long you need to generate records. No fixed timeline is promised.
How long is a HACCP certificate valid?
It depends on the specific scheme. There is no universal validity period.
Is surveillance mandatory?
Most schemes require surveillance to maintain certification. Check the scheme rules.
Can an existing HACCP certificate be transferred?
Possibly, if both schemes and certification bodies allow it. Transfer rules differ by scheme.
Who issues the certificate?
The certification body operating the scheme. The certificate should name the issuer, scheme, criteria, scope and validity.
Is IAS HACCP certification accredited?
Not verified. IAS’s site refers to UQAS arrangements, but the HACCP scheme, its criteria and the accreditation scope for HACCP have not been confirmed. Ask for written confirmation before relying on any accreditation claim.
Does IAS certification replace FDA or USDA inspection?
No. Regulatory inspection and verification continue regardless of any certificate.
How can the certificate be verified?
Use the issuer’s certificate search and check the scheme, scope, status and validity. IAS certificates can be checked through the IAS certificate search.
Can HACCP be integrated with ISO 22000?
Yes. ISO 22000 includes HACCP principles, so a HACCP system can form part of an ISO 22000 food safety management system.
How do we request a HACCP quotation?
Use the enquiry form. IAS confirms the certification scheme, criteria, issuer and accreditation in writing before any quotation.
Related resources
Official sources first.
- FDA: HACCP (opens in a new tab)
- FDA: Preventive Controls rule (opens in a new tab)
- 9 CFR Part 417 (opens in a new tab)
- Codex Alimentarius (opens in a new tab)
- ISO 22000 certification
- FSSC 22000 guide
- HACCP training
- cGMP certification
- Certification process
- Accreditation
- ISO certification
- IAS Insights
- Contact IAS USA
- Application form (DOC)
- Course or service brochure (PDF)
- How to get haccp certification (blog)
- ISO audit procedure
- Frequently asked questions