Today, consumers are not only looking for diverse and fresh food products but are also particularly concerned about product origin, traceability, and food safety standards. Therefore, to demonstrate quality and attract new customers, food manufacturers and food business operators are increasingly interested in HACCP certification.

What is HACCP?

HACCP Certification (Hazard Analysis and Critical Control Point System) is a hazard analysis and critical control point system. It is a management system designed to analyze, identify, organize, and control risks that may adversely affect food production and processing activities.

HACCP consists of systematic, science-based evaluations conducted throughout every stage of the food processing chain. This tool enables enterprises to focus their technical expertise and resources on improving operations while ensuring food hygiene and quality.

Characteristics of the HACCP Standard

• Systematic Approach: The standard reviews and controls all stages of food production, processing, or supply activities. It helps identify hazards, establish and implement control measures, and verify the system to ensure food safety is consistently maintained.
• Scientific Foundation: Food safety hazards and corresponding control measures are identified based on scientific evidence.
• Specificity: Depending on the characteristics of each food product, HACCP identifies common hazards and establishes appropriate control measures.
• Preventive Orientation: HACCP focuses on preventing hazards before they occur.
• Continuous Suitability: Whenever there are changes in facilities, technology, personnel, or food safety information, the system is reviewed and adjusted accordingly.

Why Should Food Businesses Obtain HACCP Certification?

If your enterprise is involved in producing or trading food products, the following are compelling reasons to obtain HACCP certification:

Risk Management for Businesses

The objective of HACCP is to guide good manufacturing practices while analyzing and controlling hazards. Implementing HACCP helps enterprises effectively prevent risks and minimize losses caused by potential hazards, thereby maintaining stable product quality.

Enhancing Product Quality Reputation

With HACCP certification, organizations and businesses can confidently demonstrate that their products meet food safety requirements. This facilitates commercial negotiations and contract signing processes.

Improving Competitive Advantage

HACCP certification enhances competitiveness, strengthens market penetration capabilities, and supports market expansion compared to competitors, particularly in the food export industry.

Authorization to Use the Certification Mark

Your enterprise is permitted to use the certification mark on product packaging and branding materials. This serves as evidence of compliance and helps build trust among customers and business partners.

What Are the Conditions for Obtaining HACCP Certification?

To obtain a HACCP certificate, an enterprise must satisfy the following conditions:

Condition 1: Establish and Implement a HACCP System

Each enterprise's Food Safety Management System differs according to factors such as industry sector, operational methods, implementation processes, and production scale.

Therefore, each organization must establish and implement a HACCP system that best suits its operational context to achieve maximum effectiveness. Key aspects include:

• Commitment from top management to establish and implement HACCP within the organization.
• Conducting detailed assessments and HACCP planning.
• Establishing a HACCP system based on business conditions and operational realities.
• Correctly and fully implementing the seven principles of the Food Safety Management System.
• Accurately evaluating implementation results.
• Developing effective corrective and improvement measures to strengthen the system and address weaknesses.

Condition 2: Register for HACCP Certification

After establishing and implementing the HACCP system, the enterprise should register for certification with a designated and reputable certification body.

The organization’s Food Safety Management System will then be thoroughly evaluated against HACCP requirements. If all requirements are met, certification will be granted. Otherwise, effective corrective actions must be implemented within the specified timeframe before the certification process can continue.

Condition 3: Maintain the System and Certification Validity

After obtaining HACCP certification, the enterprise must maintain and continuously improve the system to ensure ongoing certificate validity and maximize benefits in production and business operations. The organization must continue controlling hazards and preventing any adverse impacts on products and goods.

Important Terms in HACCP Certification

In addition to understanding HACCP, enterprises should be familiar with the following commonly used terms and abbreviations:

• HACCP Plan: A document developed based on HACCP principles to ensure control of food safety risks.
• PRP (Prerequisite Program): Necessary conditions required to maintain hygiene in and around food production and processing environments.
• GMP (Good Manufacturing Practice): Good manufacturing practices, also referred to as production standards.
• SSOP (Sanitation Standard Operating Procedure): Standard sanitation operating procedures.
• CP (Control Point): A control point.
• CCP (Critical Control Point): A critical control point.
• CL (Critical Limit): The boundary that distinguishes acceptability from unacceptability of a particular factor.
• Hazard: Physical, biological, or chemical agents in food that may negatively affect human health and therefore must be prevented or eliminated.
• Validation: The activity of collecting evidence to demonstrate that control and measurement plans are effective.
• Verification: Confirmation activities based on objective evidence demonstrating that system requirements have been fulfilled by the organization.

The ISSQ Institute of Quality is always ready to accompany businesses throughout the process of integration and development.

Please contact us via hotline: (+84) 981 851 111 or email: vienchatluong@issq.org.vn | tcvn@issq.org.vn. We are honored to serve our valued customers.

Publication Date: February 19, 2024