Certification According to HACCP

Hygienic Safety for Food and Consumers

Is your company part of the food or pharmaceutical industry? And does it produce cosmetics? Are you a distributor for these branches? Or are you a mechanical engineer or manufacturer of cleaning products? Implementing the HACCP concept gives you the chance to prove that hygiene and food safety are a priority. HACCP, the Hazard Analysis and Critical Control Points concept, helps you identify and avoid potential hazards in the production of foodstuffs.

Benefits at a Glance

HACCP certification from TÜV Rheinland enables you to:

  • Improve the quality of your food
  • Gain international recognition
  • Monitor the entire food supply chain
  • Gain customer confidence

Improved Food Safety In Just Six Steps

Our experienced and attentive experts analyze and evaluate your processes and systems. They do this in just six steps:

1. Preliminary Audit (optional)

The auditors conduct a preliminary audit to determine whether any requirements associated with this standard have already been implemented in your company and, if so, which ones.

2. Documentation Examination

The auditing team determines the extent to which the documentation of your eco-management concurs with the HACCP requirements.

3.Certification Audit

You demonstrate the practical application of your hygiene management system - our auditors test its effectiveness.

4.Issue of Certificate

Once all criteria have been fulfilled, your company will receive its certificate. It certifies the integrity of your quality management system and its compliance with the HACCP.

5. Surveillance Audit

Our annual surveillance audits help you constantly upgrade the process.

6.Certification Renewal

After three years you will undergo a certification renewal process, ensuring your company's continued improvement, and demonstrating your long-term commitment to your partners and customers for improved food safety.

The Seven Principles Of The HACCP Concept

  • Analysis of food hazards: biological, chemical, or physical.
  • Identification of critical factors: from raw materials and storage through to processing, sales, and consumers.
  • Determine inspection limits and preventative measures.
  • Use of an inspection system to check critical points on a continuous basis.
  • Develop corrective measures.
  • Develop additional inspection processes to ensure the HACCP system is working effectively.
  • Documentation of all processes.