HACCP Certification

HACCP certification from dicentra Global Certifications provides a current status report that a facility is producing, trading, handling, exporting or importing safe food and has measures in place to appropriately reduce the potential for future contamination.

What is HACCP?

HACCP is a management system in which risk-based preventive controls are conducted to avoid the contamination of biological, chemical, and physical hazards in a final food product.

HACCP, when applied correctly as a control process, will aid the prevention, elimination or reduction of critical levels of known and expected food contaminants.

HACCP is a global defining requirement for effective control of biological, chemical and physical food hazards. Compliance to HACCP will transform brands, enable an effective means for entry-to-market, and bring about new business opportunities. Inspection and validation by third-party certification bodies reaffirms an organization’s commitment to food safety. HACCP certification from dicentra Global Certifications attests that a certified facility is producing, trading, handling, exporting or importing safe food that has met the requirement for preventing food contamination instead of responding to contamination. dicentra Global Certifications HACCP certification also demonstrates that the certified facility focuses on the hazards that affect food safety and hygiene and that your products meet these food safety regulations.


The Codex Alimentarius, or Food Code, identifies 12 steps for application of HACCP. For dicentra Global Certifications there are 15 steps to obtaining HACCP Certification.


Step 1: Assemble a HACCP team;

Step 2: Describe the product;

Step 3: Identify the intended use;

Step 4: Construct plant flow diagram;

Step 5: Perform on-site confirmation of flow diagram;

Step 6: Conduct a hazard analysis;

Step 7: Determine the Critical Control Points (CCPs);

Step 8: Establish critical limit(s);

Step 9: Establish a system to monitor control of the CCP;

Step 10: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control;

Step 11: Establish procedures for verification to confirm that the HACCP system is working effectively;

Step 12: Establish documentation concerning all procedures and records appropriate to these principles and their application;

Step 13: Get your facility audited for certification;

Step 14: Publicize your certification and follow certification rules;

Step 15: Schedule annual recertification or surveillance audits to maintain certification.