What is Requirements of an HACCP Certification?

The HACCP is a certification program available to people and food-service facilities that teaches the ability to recognize hazardous food conditions and prevent the occurrence of food-borne illnesses. The HACCP Certification is required in a food market in small and large cities throughout the country. To obtain certification, students in this food safety system must meet many specific requirements.

HACCP CertificationHACCP is a process control system guidelines applicable to any organization that deal with production, trade, supply, retail, packaging, transportation, agriculture etc of food product. The HACCP Certification for Food safety system provided by the directive to identify food safety hazards (physical hazards, chemical hazards and biological risks), evaluation of food safety risks and food safety risk analysis, establishing the product characteristics setting, Critical control points, critical control limits, validation, verification, identification of potential emergencies related to food safety, etc.

The HACCP Certification for Food Safety is a management system in which food safety is achieved biological, chemical and physical analysis and control of the risks of production of raw materials, supply and processing for production, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must strongly committed to the HACCP concept. The strong commitment to HACCP by top management gives employees an idea of the importance of safe food production

HACCP standard is designed for use in all segments of the food industry to prepare for cultivation, harvesting, processing, manufacturing, distribution and merchandising of food for consumption. Prerequisite programs such as current Good Manufacturing Practices are an essential basis for the development and implementation of successful HACCP plans. Food safety systems based on HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations.

HACCP Certification Requirements

The HACCP requirements, the organization must satisfies while implementing of the food safety management system to achieve best results is as follows:

  • HACCP requirements
  • PRP
  • General food safety requirements
  • Documentation requirements
  • Management commitment
  • Resources requirements
  • Validation and verification of the system

Key Benefits of Achieving BRC Certification for Food Safety System

The BRC Certification is one of the most popular certification in food manufacturers and food processing organizations as well as food packaging industries across the world. The BRC Global Standard for Food Safety is the number one global market leading GFSI scheme and if you are a specifier, brand and consumer protection will be your number one priority. The British Retail Consortium (BRC) Global Standards are a suite of food safety and quality standards for food operations engaged in activities across the supply chain. The food safety standard is a GFSI reference standard applicable to any food processing operation that manages, processes, or packs food.

Benefits of BRC Certification

BRC Certification supports retailer objectives at all levels of the manufacturing and distribution supply chain. This is achieved by improving supplier standards and the consistency of operational controls to avoid product failures. Following are the key benefits of the BRC Certification to the food industries:

    BRC Food System Certification

  • Increased market access in the global supply chain
  • Brand protection
  • Reduction of food safety and liability risks to your company
  • Demonstrated commitment to food safety and quality
  • Reduced audit redundancy
  • Improve your quality and food safety system
  • Streamline relationships with EU retailers
  • Achieve operational efficiencies – less waste, more organization, increased profits

Implementation and certification to the BRC standards provides concise and documented information to assist with due diligence defence in the event of a direct or indirect food safety incident.

In line with the “Once Certified Accepted Everywhere” goal of the Global Food Security Initiative (GFSI), BRC certification aims to reduce audit redundancy for certified operations. This is achieved through additional voluntary modules applicable to both the Food and Storage & Distribution standards to allow for certification of other activities required by customers.

Who Should Get BRC Certified?

BRC Certification can benefit any food processing or packing operation in which open food is handled, processed, packed, stored and distributed, including:

  • Warehouses and pack houses
  • Slaughter houses
  • Food processing
  • Canneries
  • Handlers of high risk ready-to-eat products

ISO 22000 Audit Checklist Documents Required for Food Safety Management System

ISO 22000 Audit Checklist required to verifying implemented Food Safety System in any food organization against ISO 22000 standard requirements. This checklist has been prepared to use as an initial gap analysis or as an internal audit checklist. The ISO 22000 audit checklist is great tool for the auditor to conduct audit questionnaire while auditing and make effectiveness in ISO 22000 auditing and FSMS implementation.

The ISO 22000 audit checklist documents prepared in two part like clause wise and department wise questions and it can be used as a very good tool for logically auditing during internal audit for food safety management system and establish proper audit trails. This checklist documents are includes more than 800 questions and 12 various departments, which based on ISO 22000:2005 standard.

ISO 22000 Food Safety Management System Department Wise Audit Questions

    ISO 22000 audit checklists

  • Top Management
  • Food Safety Team Leader
  • Training
  • Quality Control
  • Marketing
  • Production Areas
  • Engineering (Utility and Maintenance)
  • Purchase
  • Stores (Row Material and Spares)
  • Packing and Dispatch
  • Housekeeping and Sanitation and Personal Hygiene
  • General

Clause Wise Audit Questions

  • General requirements
  • Management responsibility
  • Provision of resources
  • Planning and realization of safe products
  • Validation, verification and improvement of the food safety management system

What Mandatory Procedures Documents Required for ISO 22000 Certification?

The ISO 22000 Documentation is mandatory for proper implementation of food safety management system. The ISO 22000 documents describe a complete, compliant ISO 22000 food safety system, tailored to be unique to your organization. ISO 22000 Documentation contain documents like food safety manual, procedures, policies, SOPs, audit checklist, etc.

The mandatory procedures that must follow while implementing FSMS system is known as ISO 22000 Procedures, which needs to be documented as per ISO 22000 requirements. When any food organization goes for food safety implementation for ISO 22000 certification, they must have to document that include mandatory ISO 22000 Procedures which described food certification procedures for the food management system.

ISO 22000 procedures for food safety management system can help to get ISO 22000 certification audit faster for Food industries.

Following is the list of mandatory ISO 22000 procedures helped in food certification.

  1. Procedure For emergency preparedness and response
  2. Procedure for Preliminary Analysis of Production Process.
  3. Procedure for Product Withdrawal
  4. Procedure For Pre-requisite Program
  5. Procedure For HACCP Plan
  6. Procedure For Hazard Identification Procedure
  7. Procedure For Control Of Non-Conforming Products
  8. Procedure For Internal Quality And Food Safety Audit
  9. Procedure For Control Of Monitoring And Measuring Devices
  10. Procedure For Management Review
  11. Procedure For Document And Data Control
  12. Procedure For Control Of Quality Records
  13. Procedure For Correction, Corrective And Preventive Action

For ready referral ISO 22000 Documents covering food safety procedures, manual, food safety policy, templates, formats and audit checklist, visit Globalmanagergroup.com

Introduction to ISO 22000 and FSSC 22000 Certifications

There have been many food safety standards around the world, but there are also variations between standards, their implementation and their auditing. The standard, ISO 22000 was released in 2005. Since its release it has been successfully implemented in hundreds of companies around the world. ISO 22000 can be applied to any organization in the food chain, from the farm to the food packaging manufacturer.

ISO 22000 and FSSC 22000 are both standards for Food Safety Management Systems registration schemes. It means that the standards contain requirements for a Food Safety Management System that can be certified by an accredited body.

Any food organization will benefit from ISO 22000 Certification; it is an independent verification that the organization has an effective Food Safety Management System in place. The worldwide recognition of ISO 22000 Certification and FSSC 22000 Certification means that all of the organization’s potential customers will be likely to recognize the registration.

Differences between ISO 22000 and FSSC 22000 standards

The ISO 22000 scheme and the FSSC 22000 scheme differ slightly. ISO 22000 Certification applies to all organizations in the food chain. FSSC 22000 Certification applies only to food manufacturers, and is recognized by the Global Food Safety Initiative, GFSI. The FSSC 22000 Certification scheme requirements are made up of the ISO 22000:2005 standard and one more document.

FSSC 22000 is a certification scheme that absorbs ISO 22000 and contains a more extensive list of standards to be met by the enterprise.

For FSSC 22000 certification scheme it is necessary to develop and implement the same procedures and documents as for ISO 22000. However, in addition there should be a procedure of traceability and other documents depending on the specifics of production

The procedure of certification is not different. However, the requirements of FSSC 22000 scheme are more extensive and rigid, so the certification under this scheme is a very long and labour-intensive process.

HACCP Certification – A Primary Requirement for Food Industries

The HACCP Certification is primary food safety management system requirement for any food company that strives to be a leader in the market place. It provides the highest level of assurance for the consumer that the supplier will maintain its commitment to food safety and quality always.

The HACCP Certification based food safety management system is used at all phases of the food chain, from food production to packaging and distribution. HACCP includes steps designed to identify risks to food safety, prevent food safety hazards before they occur, and address legal compliance. The most important aspect of HACCP Certification for food safety is that; it is a preventive system rather than an inspection system to control the risk of food safety. Prevention of risk cannot be achieved through the inspection of the final product. Controlling the production process with HACCP offers the best approach.

HACCP is an effective tool for assessing risks and establishing control systems that focus on prevention rather than relying mainly on final product testing.

An experienced HACCP Certification Consultant will help the organisation to identify the risks in products, develop strategies and action plans, to minimize and manage the risks.

HACCP Certification will help Food Industries in many ways:

  • Increase buyer confidence
  • Improve market access, image and competitive advantages
  • Ensure that the product meets the highest safety standards
  • Improved tracking and monitoring of food origin and handling
  • Improves product quality
  • Operation efficiency (less waste)
  • Compliance with retailers specifications and quality standards
  • Increased profitability through reduced food spoilage, rejects, damage
  • Commitment to produce and trading safe quality food
  • Enhancement to you brand equity
  • Enables supplier and buyers to demonstrate “due diligence” in food safety matters
  • Meets government requirements for food safety and traceability

Benefits of HACCP Certification

  • To improve marketability of the certified product
  • Increase food safety standards
  • Increase food quality standards
  • Reduce barriers to international trade
  • It focuses on avoiding the risk of food contamination


FSSC 22000 Food Safety System Certification Scheme and Requirements

The Food Safety System Certification System – FSSC 22000 Standard, has been developed for food manufacturers that process or manufacture animal or perishable vegetable products, products with a long shelf life and food ingredients such as additives, vitamins and bio-cultures.

A combination of ISO 22000:2005, the food safety management system standard and ISO/TS 22002-1, a standard developed to address prerequisite programme requirements for food product and ingredient manufacturers, it is essentially the first food safety standard specifically targeted at the food manufacturing industry.

The FSSC 22000 includes transportation and on site storage if part of the operation. It is applicable to all food manufacturers, regardless of size, complexity and status of their organization.

The FSSC 22000 schemes is split into four parts:

  • Part I – requirements of food safety system and guidance on how to apply for certification
  • Part II – requirements for providing certification, including the regulation for certification bodies and the harmonization committee
  • Part III – requirements for providing accreditation, including the regulation for accreditation bodies
  • Part IV – regulations for the Board of Stakeholders

FSSC 22000 Requirements

The FSSC 22000 Certification requirements that food safety top management is involved and committed to the food safety management system (FSMS), recognizing that while not food safety top management commitment it might be unlikely that the FSMS would get the resources and support required FSSC 22000 to confirm that it’s an efficient system. As a part of this commitment management is requirements to:

  • Create a food safety team
  • Set a food safety policy and support it with goals and objectives
  • Provide resources
  • Assign responsibilities
  • Create communication systems
  • Hold management reviews of the system
  • Work to repeatedly improve the system