What HACCP is and why buyers ask for it
HACCP — Hazard Analysis and Critical Control Points — is the internationally recognised system for managing food safety. Built on principles set out by the Codex Alimentarius, it works by identifying the biological, chemical and physical hazards that can arise across the food chain and putting controls in place at the points where they matter most. Rather than relying on testing the finished product, HACCP designs safety into the process.
For food and beverage businesses, HACCP is often the baseline that buyers expect. Retailers and manufacturers want assurance that their suppliers manage food safety systematically, and in many markets a HACCP-based approach is also a regulatory expectation. Independent HACCP certification provides that assurance credibly.
What a HACCP system covers
We help you build and document a food safety system against the seven HACCP principles, including:
- Hazard analysis — identifying significant biological, chemical and physical hazards
- Critical Control Points (CCPs) — the steps where control is essential
- Critical limits, monitoring and corrective action at each CCP
- Verification and record-keeping to prove the system works
It also looks at the prerequisite programmes — hygiene, pest control, training and the like — that a sound HACCP plan depends on.
Typical timeline
For most food businesses, implementing a HACCP system takes around 8–12 weeks from kick-off, depending on the size and complexity of the operation. Where independent HACCP certification is required, the assessment and certificate are provided by the appointed certification body — we get you ready for it. Each engagement begins with a fixed-price scoping call and a proposal within 24 hours.
Common questions
What is the difference between HACCP and ISO 22000?
HACCP is the method for identifying and controlling food safety hazards. ISO 22000 wraps those principles inside a full management system, adding leadership, planning and continual improvement. HACCP is a widely recognised starting point; ISO 22000 builds on it, as does FSSC 22000.
Who needs HACCP certification?
Any business in the food chain — producers, processors, manufacturers, packaging, storage, transport and food service. Many retailers require HACCP as a condition of supply, and a HACCP-based approach is often a legal expectation too.
How long does HACCP implementation take?
For most food businesses, implementing a HACCP system takes around 8–12 weeks from kick-off, depending on the size and complexity of the operation. Where independent HACCP certification is required, the assessment and certificate are provided by the appointed certification body — we get you ready for it.
What does ABS do, and what does the certification body do?
ABS helps you build and implement your HACCP system: the hazard analysis, critical control points and critical limits, monitoring, corrective actions, verification and records, and prepares you for assessment. Where you need independent HACCP certification, the certification body you appoint carries out the assessment and issues the certificate.
How long is a HACCP certificate valid?
It depends on the certification body and scheme, because HACCP certification is not a single international scheme. The certification body confirms the certificate period and any surveillance audits before you start.
Can HACCP be combined with other standards?
Yes. HACCP principles are built into ISO 22000, FSSC 22000 and BRCGS, so a HACCP system is a natural step towards one of those certifications, and it can run alongside ISO 9001.
Which version of HACCP applies?
HACCP’s seven principles are set out by the Codex Alimentarius in the General Principles of Food Hygiene (CXC 1-1969), which was substantially revised in 2020 and updated in 2022. Certification bodies audit against that text or a scheme based on it.
