HACCP Certification

Ensure food safety through systematic hazard control with HACCP certification. MSCGlobal is an accredited certification body providing independent, globally recognized HACCP certification throughout Southeast Asia and Australia.

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Why Get Certified?

The Benefits of HACCP Certification

HACCP certification demonstrates your systematic approach to food safety hazard control and consumer protection.

Food Safety Assurance: Systematically identify and control biological, chemical, and physical food safety hazards at critical control points.
Regulatory Compliance: Meet food safety regulatory requirements in many jurisdictions where HACCP is mandatory for food businesses.
Market Access: Satisfy customer, retailer, and export market requirements where HACCP certification is required or preferred.
Prevent Contamination: Proactively prevent food safety hazards rather than relying on end-product testing to detect problems.
Reduce Recalls: Minimize the risk of costly product recalls by controlling hazards at critical points in production.
Global Recognition: MSCGlobal's accredited HACCP certification is recognized worldwide by regulators and food industry stakeholders.
Consumer Protection: Protect consumers from foodborne illness by ensuring systematic control of food safety hazards.
Due Diligence: Demonstrate legal due diligence in food safety management, providing defense against prosecution.

"HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from production to consumption."

FDA, U.S. Food and Drug Administration

Global Standard

HACCP: The Foundation of Food Safety Management

HACCP (Hazard Analysis and Critical Control Point) is the internationally recognized system for managing food safety hazards. Developed by NASA and Pillsbury in the 1960s to ensure food safety for space missions, HACCP is now required by food safety regulations worldwide and forms the foundation of modern food safety management.

HACCP provides a systematic, science-based approach to identifying biological hazards (bacteria, viruses, parasites), chemical hazards (allergens, cleaning chemicals, pesticides), and physical hazards (glass, metal, plastic) that could make food unsafe. By establishing critical control points (CCPs) where these hazards can be prevented, eliminated, or reduced to safe levels, HACCP ensures food safety throughout production.

From food manufacturing to food service, HACCP principles apply across the entire food industry. The seven HACCP principlesconduct hazard analysis, determine CCPs, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish documentationprovide a proven framework for food safety that has protected consumers for over 50 years.

Years Since Development: 50+
HACCP Principles: 7
Countries Using HACCP: 190+
Food Chain Coverage: Full

HACCP Principles

The Seven HACCP Principles

HACCP certification is based on systematic application of these seven foundational principles.

Clause	Title	Focus
1	Conduct Hazard Analysis	Identify biological, chemical, and physical food safety hazards.
2	Determine Critical Control Points (CCPs)	Identify points where hazards can be prevented, eliminated, or reduced.
3	Establish Critical Limits	Set measurable limits at each CCP (e.g., temperature, time, pH).
4	Establish Monitoring Procedures	Create procedures to verify CCPs are under control.
5	Establish Corrective Actions	Define actions when monitoring shows CCP not under control.
6	Establish Verification Procedures	Confirm HACCP system is working effectively.
7	Establish Documentation	Maintain records of HACCP plan and monitoring.

Certification Process

Getting HACCP Certified

Understanding the certification journey helps you prepare effectively. Here's what to expect when pursuing HACCP certification.

HACCP Resources

HACCP Principles

Understand the seven HACCP principles and how to apply them systematically to control food safety hazards.

Hazard Analysis

Learn how to identify biological, chemical, and physical food safety hazards in your operations.

HACCP Documentation

Explore HACCP plan templates, CCP monitoring forms, and record-keeping requirements.

HACCP Verification

Learn how to verify your HACCP system is working effectively through audits and testing.