HACCP (Hazard Analysis and Critical Control Points)




Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.

KBS is EIAC (Emirates International Accreditation Center) Accredited for HACCP.

Principles of HACCP

  • Conduct a hazard analysis
  • Identify critical control points
  • Establish critical limits for each critical control point
  • Establish critical control point monitoring requirements
  • Establish corrective actions
  • Establish procedures for ensuring the HACCP system is working as intended
  • Establish record keeping procedures

The seven HACCP principles are included in the international standard ISO 22000 FSMS 2011. This standard is a complete food safety and quality[8] management system incorporating the elements of prerequisite programmes(GMP & SSOP),[8] HACCP and the quality management system, which together form an organization's Total Quality Management system.

Other standards, such as Safe Quality Food Institute's SQF Code, also relies upon the HACCP methodology as the basis for developing and maintaining food safety (level 2) and food quality (level 3) plans and programs in concert with the fundamental prerequisites of good manufacturing practices.


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Certification Process


The certification process includes following major steps. For further details kindly see procedure for certification system in the download section.


  1. Application/Enquiry
    Client submits the application form to KBS (Application for Certification).
  2. Review of Application by KBS
    KBS reviews the application to check if the requisite services can be provided and accordingly prepares the quotation/ estimate and the contract (Certification audit contract).
  3. Audit planning
    Once the contract is signed, KBS makes the audit programme and inform the client.
  4. Assessment
    Initial certification includes two stages assessment. Recertification includes only one stage. The assessment is carried out by the team at the sites against the applicable criteria. The report is provided to client identifying the compliancelevel includingany nonconformities.
  5. Verification of Non-conformities
    Client submits the implemented or proposed action based on the classification of non-conformity. KBS reviews the actions.
  6. Certification Decision
    KBS takes certification decision based on the report submitted by the audit team. If decision is in favour of grant of certification, a Certificate is Issued to the client.
  7. Surveillance assessment
    Surveillance assessment are held as per the periodicity defined and agreed. First surveillance within 12 months from the date of the stage 2 audit. Certificate is maintained based on the outcome of the surveillance audit and compliance with the requirements. First Surveillance within 12 months from the date of certification decision date.
  8. Recertification
    Before expiry of the certificate, recertification is planned and conducted.