HACCP Certification

HACCP (Hazard Analysis and Critical Control Points) is a systematic method based on identifying and controlling food-safety hazards in advance. It rests on the seven principles defined by Codex Alimentarius. Basing itself on preventive control instead of final-product inspection represents a fundamental shift in approach to food safety.

• Businesses producing, processing and selling food at any scale
• Mass catering, catering and restaurant businesses
• Providers of food storage and transport services
• Small businesses taking their first step towards a food-safety system

Establishing a system based on HACCP principles is a LEGAL OBLIGATION for food businesses; food-hygiene legislation in Turkey and Regulation (EC) 852/2004 in the EU require it. What is mandatory is establishing the system, not certifying it. The certificate is obtained at the request of customers and the supply chain.

• Establishing prerequisite programmes (a precondition for HACCP)
• Forming the HACCP team
• Describing the product and determining its intended use
• Preparing the flow diagram and verifying it on site
• Principle 1 — Hazard analysis: biological, chemical, physical and allergen hazards
• Principle 2 — Determining the critical control points (CCPs)
• Principle 3 — Establishing critical limits
• Principle 4 — Establishing a monitoring system
• Principle 5 — Establishing corrective actions
• Principle 6 — Verification procedures
• Principle 7 — Documentation and record-keeping

1. 1ApplicationThe organisation's field of activity, headcount, number of sites and scope boundaries are determined. The number of audit days is calculated from this information.
2. 2Document Review (Stage 1)The management system documentation, scope definition, risk assessment and internal-audit/management-review records are examined; readiness for the on-site audit is assessed.
3. 3Certification Audit (Stage 2)It is verified on site that the system is implemented and effective. Findings are classified as major/minor nonconformity or observation.
4. 4Closing NonconformitiesThe organisation submits a root-cause analysis and corrective action plan. The certificate is not issued until major nonconformities are closed.
5. 5Issuing the CertificateThe certificate is issued after review by an independent decision-maker. The audit team cannot make the certification decision.
6. 6Surveillance AuditsA surveillance audit is carried out at least once a year during the certificate's validity. The first surveillance cannot exceed 12 months from the last day of Stage 2.
7. 7RecertificationAt the end of three years, the entire system is re-audited; it must be completed before the certificate expires.

Management system certificates are valid for three years. At least one surveillance audit is carried out per year during this period; the certificate is suspended if surveillance is not carried out. A recertification audit is completed at the end of the third year.

• Trade registry record and operating licence
• The organisation's organisation chart and headcount
• The list of sites/branches within scope
• The management system manual or process documentation
• Internal audit and management review records
• Legal permits, licences and operating documents, if any

There is no fixed list price; the cost is calculated based on the following variables and provided in writing in the quote.

• The headcount within scope (directly determines the number of audit days)
• The number of sites and branches; whether multi-site sampling applies
• The activity's risk level and process complexity
• The number of standards to be certified — an integrated audit reduces the number of days
• The three-year cycle: certification + two surveillance audits

Management system certification is carried out within the scope of ISO/IEC 17021-1. The certification body is accredited by an accreditation body party to the IAF multilateral recognition agreement (IAF MLA); This agreement establishes a chain of international recognition that ensures that a document issued in one country is accepted in other countries. EUROLAB has internationally recognized accreditation from IAF member accreditation bodies within the scope of ISO/IEC 17021-1.

The scope under which this scheme can be offered varies according to your product and activity; it is confirmed in writing at the quote stage.

• ISO 22000Food Safety Management
• FSSC 22000Food Safety System
• GMPGood Manufacturing Practice
• GMP+Feed Safety
• BRCGS Food
• BRCGS Packaging
• IFS Food
• IFS Logistics