HACCP Certification
HACCP certification based on Codex Alimentarius CXC 1-1969 (revised 2022) — the systematic, science-based approach to food safety hazard control. Mandatory for regulated markets worldwide and the foundation of ISO 22000, FSSC 22000, and all GFSI-benchmarked standards.
Standard
Codex Alimentarius CXC 1-1969 (Revised 2022)
Service type
By CAS
Issued under
CAS — own authority
What it is
HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety based on Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), first adopted in 1969 and most recently revised in 2022. It provides a structured methodology for identifying, evaluating, and controlling food safety hazards — biological, chemical, physical, and allergen — throughout the food production process. Good Hygiene Practices (GHPs) form the essential prerequisite foundation for any HACCP system. CAS issues HACCP certificates directly against the Codex Alimentarius standard.
Who needs it
Food manufacturers, processors, caterers, food service operations, cold chain operators, and distributors — all food businesses required by EU Regulation 852/2004, FDA FSMA, or equivalent national food safety law to implement HACCP-based food safety management. Also the prerequisite for ISO 22000, FSSC 22000, BRCGS, Halal, and most GFSI-benchmarked certifications.
Benefits of certification
- Regulatory compliance — HACCP legally required under EU Regulation 852/2004, US FDA FSMA, and equivalent laws in most export markets
- Codex Alimentarius CXC 1-1969 (2022) — the globally recognised, scientifically validated HACCP framework
- Foundation and prerequisite for ISO 22000, FSSC 22000, BRCGS, and all GFSI-benchmarked certifications
- Systematic control of biological, chemical, physical, and allergen hazards
- Reduces product recalls, regulatory enforcement actions, and consumer safety incidents
- Builds buyer and consumer confidence in food safety management
- Issued directly by CAS — faster than complex management system certifications
- Entry point on the food safety certification pathway for food businesses at any stage
Audit process
CAS conducts a full HACCP certification audit covering the documented HACCP plan and supporting GHP prerequisite programmes, hazard analysis documentation, CCP validation evidence, monitoring records, corrective action records, and verification activities. The audit verifies that the HACCP system is scientifically sound, effectively implemented, and actively maintained. CAS issues the HACCP certificate directly for a 12-month period, subject to annual surveillance audit.
Frequently asked questions
Common questions
What is the difference between HACCP and ISO 22000?
HACCP is the seven-principle methodology for identifying and controlling food safety hazards at specific critical control points. ISO 22000:2018 incorporates HACCP principles within a full management system framework — adding leadership, planning, support, operational controls, performance evaluation, and continual improvement. HACCP certification demonstrates the analytical methodology is applied; ISO 22000 certifies the complete integrated food safety management system.
Is HACCP legally required?
Yes, in most jurisdictions. EU Regulation (EC) 852/2004 requires all food businesses to implement and maintain a HACCP-based food safety procedure. US FDA FSMA has equivalent Preventive Controls requirements. Most national food safety regulations in export markets are based on the same Codex Alimentarius principles.
What changed in the 2022 Codex revision?
The 2022 revision of CXC 1-1969 added Annex IV, including Figure 1 (a new Codex Decision Tree) and Table 1 (a process step-based approach), providing additional tools to determine whether a process step is a CCP or a control point managed through GHPs. These tools provide greater flexibility and scientific rigour in CCP determination.
What is the difference between a CCP and a GHP control measure?
A Critical Control Point (CCP) is a specific step in the production process where control is essential to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level — failure at a CCP directly threatens food safety. GHP control measures manage general hygiene conditions across the facility and prevent hazard introduction — they underpin the HACCP system but are not CCPs.
How long does HACCP certification take with CAS?
Typically 4–8 weeks from application to certificate issuance, depending on the completeness of your existing HACCP documentation and system. CAS can conduct a preliminary gap assessment against the Codex Alimentarius requirements to identify any areas requiring development before the formal certification audit.
Related services
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