Hazard Analysis Critical Control Points
Food Safety Certification
HACCP (Hazard Analysis and Critical Control Points) is the internationally recognised, science-based systematic approach to food safety — identifying, evaluating and controlling biological, chemical and physical hazards throughout the food production process.
What is HACCP?
HACCP is a science-based, systematic approach to food safety that identifies, evaluates and controls hazards that are significant for food safety. Developed in the 1960s for NASA's space food programme and subsequently formalised by the Codex Alimentarius Commission, HACCP is recognised by regulatory authorities, retailers and food businesses globally as the foundational framework for food safety management.
The system is built on seven core principles: conducting a hazard analysis, identifying Critical Control Points (CCPs), establishing critical limits for each CCP, implementing monitoring procedures, establishing corrective actions, implementing verification procedures and establishing record-keeping and documentation. These principles are applied in a systematic sequence — the HACCP plan — that documents exactly how hazards are controlled in each specific food process.
HACCP is embedded within ISO 22000 as the hazard analysis methodology, but it can also be certified independently. Many food businesses — particularly smaller operators, caterers and food service organisations — seek standalone HACCP certification as the primary food safety credential, while larger manufacturers typically integrate HACCP into a full ISO 22000 FSMS.
RBA Registrars provides HACCP certification services to food businesses of all sizes — from small catering operations to large manufacturing sites — assessing the HACCP plan, prerequisite programmes (PRPs), documentation, monitoring records and implementation against the Codex Alimentarius principles and applicable food safety regulations.
Identify all biological, chemical and physical hazards that could occur and evaluate the likelihood and severity of each.
Determine the points in the process where control is essential to prevent or eliminate food safety hazards.
Establish measurable critical limits for each CCP — temperature, pH, time, water activity — that must not be exceeded.
Implement scheduled monitoring of each CCP and maintain records to demonstrate that critical limits are met.
Define actions to be taken when monitoring indicates a CCP is not under control — including product disposition.
Benefits of HACCP Certification
Third-party certification provides independent, credible verification that your practices meet international standards.
Systematic identification and control of food safety hazards reduces the risk of foodborne illness, product recalls and liability exposure.
HACCP certification demonstrates compliance with the UK Food Safety Act, EU Regulation 852/2004, and HACCP-based national food safety regulations worldwide.
Major retailers, food service companies, caterers and export markets require HACCP certification as a minimum food safety pre-qualification.
Documented hazard controls and CCP monitoring records reduce the frequency of food safety incidents and the cost of product withdrawals.
HACCP is recognised internationally — Codex Alimentarius alignment facilitates export to markets requiring HACCP-based food safety assurance.
Standalone HACCP certification provides a clear upgrade pathway to full ISO 22000 FSMS certification for organisations ready to develop a complete management system.
Certification contributes to achieving multiple United Nations Sustainable Development Goals (SDGs), supporting your organisation's sustainability commitments and ESG reporting.
HACCP Certification Process
RBA Registrars's certification pathway is transparent, structured and professionally conducted — from initial enquiry through to certificate issue and ongoing surveillance.
Contact RBA Registrars to discuss your food business type, product range, processes and applicable food safety regulations. We confirm competence for your food sector and issue a tailored quotation.
Complete the RBA Registrars application and sign the Certification Agreement setting out the audit programme, fees, surveillance schedule and both parties' obligations.
RBA Registrars auditor reviews your HACCP plan, hazard analysis, PRP documentation, monitoring procedures and records to assess readiness for the Stage 2 audit.
On-site audit assessing full implementation of the HACCP plan — including CCP monitoring in practice, PRP effectiveness, allergen controls, traceability and records management.
Independent certification decision. RBA Registrars issues a HACCP certification certificate valid for three years, specifying the certified scope and product range.
At least one surveillance audit per calendar year confirms continued HACCP implementation, reviews any process changes and checks corrective action records.
Full recertification audit conducted before certificate expiry. Certificate renewed for a further three years on successful completion.
Ready to achieve HACCP certification?
Contact RBA Registrars for a no-obligation scoping call and tailored quotation.
Related Standards
RBA Registrars certifies all of the following — individually or as part of an integrated management system.