Waitress performing good safety procedures

What is HACCP?

Essentially, HACCP certification proves your business has a robust food safety management system in place. It provides a structured approach to identifying, assessing, and controlling food safety hazards, ensuring the safety of consumable products. Regardless of your size or role in the industry, any food business can benefit from implementing HACCP.

The benefits of HACCP Certification

Elevate food safety standards

HACCP certification demonstrates to customers and stakeholders that your business takes a proactive approach to identifying and controlling food safety hazards, ensuring the safety of your products.

Ensure compliance with food safety regulations

HACCP helps businesses meet legal and regulatory food safety requirements, simplifying compliance and reducing the risk of enforcement actions or product recalls.

Competitive advantage

Consumers and businesses prioritise food safety, and HACCP certification sets you apart by showing your commitment to high standards. It builds trust and confidence in your brand, giving you an advantage over competitors.

Improve operational efficiency and safety

By identifying critical control points and implementing preventive measures, HACCP enhances efficiency, reduces waste, and minimises the risk of contamination or foodborne illness.

International recognition

HACCP is an internationally recognised system, widely accepted across the food industry and often required for supplier approvals, helping your business expand opportunities and maintain credibility.

Your journey to obtaining HACCP

Ready to achieve HACCP certification? The friendly team at Citation Certification is by your side at every step of the way. From arming you with the correct resources to taking the time to walk you through the process, we’re here to ensure a smooth and seamless experience.

Woman participating in online ISO training

Step 1: Understanding the management system

To support your HACCP journey, we offer complimentary education and training courses focused on internal auditing, which share key principles. Your entire organisation can access these resources to build confidence and expertise in food safety management. Our online training will introduce you and your team to the fundamental principles of HACCP-based auditing and its essential requirements.

Colleagues conducting a Gap Analysis

Step 2: Gap analysis and documentation

Identifying gaps in your current food safety processes is a crucial step in your HACCP journey. Conducting a gap analysis helps pinpoint areas for improvement and ensures your processes align with HACCP principles. Proper documentation of these findings strengthens your food safety management system and prepares your organisation for audits and compliance verification.

Auditor surveying a warehouse

Step 3: Implementation

The first step in implementing or transitioning to a HACCP-based food safety system in your organisation is comparing your current food safety practices with HACCP principles.

Consider how your existing processes align with HACCP requirements, including hazard identification, critical control points, and monitoring procedures. Understanding these elements will help ensure a smooth implementation and compliance with food safety regulations.

Woman implementing suggested changes after completing Gap Analysis

Step 4: Stage 1 & 2 Assessments

The HACCP verification process consists of two stages. Stage one involves reviewing the documentation of your HACCP plan, ensuring it meets regulatory and food safety requirements. Stage two assesses whether the HACCP principles have been effectively implemented in your operations, verifying compliance with food safety standards.

Business owner with an ISO certified business

Step 5: Certification and surveillance

After successfully achieving certification, you will receive a ‘Statement of Certification’ confirming compliance with the relevant standard. This remains valid for three years, with regular surveillance audits to maintain compliance.

An auditor excited about improving local businesses

Why Citation Certification?

Citation Certification brings over 30 years of experience as a respected accredited certification body. This strong foundation in JAS-ANZ accredited certification services positions Citation Certification as your trusted partner in achieving HACCP certification.

With a simple and effective approach, our commitment to food safety excellence and deep understanding of HACCP principles set us apart.

We support businesses of all sizes and industries in strengthening their food safety management systems—think of us as your Business Pit Crew, ready to help you navigate your HACCP journey with confidence. Our goal is to make the certification process smooth, straightforward, and hassle-free.

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The Citation Certification difference

  • Feel at ease – our team is personable, friendly, local, and supportive.
  • Have a question? Need guidance? Clients can access our expertise.
  • Dedicated to delivering high-quality customer care.
  • Access eight complimentary online courses to help you prepare for your audit.
  • Citation Certification is part of the Citation Group. Access additional workplace compliance resources to support your business.

The team were extremely helpful and communicated with us throughout the whole process. They provided excellent support and guidance.

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Got burning questions? We’ve got answers.

HACCP (Hazard Analysis and Critical Control Points) is a globally recognised food safety system that identifies, evaluates, and controls hazards throughout the food production process. It ensures that businesses in the food industry implement proactive measures to prevent food safety risks, maintain compliance with regulations, and continuously improve their food safety practices.

HACCP outlines the requirements for identifying, evaluating, and controlling food safety hazards through a structured approach. It includes key principles such as hazard analysis, critical control points (CCPs), monitoring procedures, corrective actions, verification, and record-keeping. By implementing HACCP, businesses ensure a proactive and systematic approach to food safety, covering everything from risk assessment to traceability.

Yes, there is a difference. HACCP (Hazard Analysis and Critical Control Points) is a specific food safety methodology that focuses on identifying, evaluating, and controlling hazards in the food production process. It is a systematic approach designed to prevent food safety risks at critical points.

ISO 22000, on the other hand, is a broader food safety management system standard that incorporates HACCP principles but also includes additional requirements such as communication, management system integration, and continuous improvement. While HACCP is a fundamental component of ISO 22000, businesses can implement HACCP independently to ensure food safety compliance.

The foundation of HACCP is built on seven key principles: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, implementing corrective actions, verifying the system, and maintaining thorough record-keeping. These principles ensure a proactive and systematic approach to managing food safety risks.

HACCP consists of four key elements: hazard analysis, critical control points (CCPs), monitoring procedures, and corrective actions. These elements work together to identify, control, and prevent food safety hazards, ensuring a proactive approach to food safety management.

The cost of HACCP certification can vary depending on factors such as your company’s size, number of locations, and scope of operations.

As the certification process follows strict regulations, we first assess your business needs before providing a tailored quote.

We offer transparent, all-inclusive pricing with no hidden reporting or preparation fees, ensuring a straightforward and hassle-free certification process.

HACCP is structured around seven core principles that guide food safety management:

  1. Conduct a hazard analysis – Identify potential food safety hazards.
  2. Determine Critical Control Points (CCPs) – Pinpoint where hazards can be controlled.
  3. Establish critical limits – Set acceptable safety thresholds.
  4. Implement monitoring procedures – Ensure CCPs remain under control.
  5. Establish corrective actions – Define steps to take if a CCP is not within limits.
  6. Verify the system – Regularly review and validate HACCP effectiveness.
  7. Maintain documentation and records – Keep thorough records for compliance.

Each of these principles ensures a proactive and systematic approach to food safety management.

HACCP is essential for businesses involved in food production, processing, handling, and distribution. This includes food manufacturers, suppliers, restaurants, caterers, and anyone responsible for food safety. Implementing HACCP helps organisations identify and control hazards, ensuring the safety and quality of food products.