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WHAT IS HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive system designed to ensure food safety by identifying Critical Control Points (CCPs) and implementing preventive measures at these critical points. The principles of the HACCP system are universally recognized and applied across all sectors in the global food supply chain.

An effective HACCP system also requires prerequisite programs such as Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedures (SSOP), along with other supporting programs, to ensure comprehensive food safety.

IS HACCP MANDATORY?

In many countries, HACCP is mandatory for businesses involved in food production, processing, and distribution. In Vietnam, the HACCP system is equivalent to the national standard TCVN 5603:2008.

HISTORY OF HACCP

HACCP originated from monitoring production processes used during World War II. It was officially developed in the 1960s when NASA requested Pillsbury to design food for space missions. Since then, HACCP has been globally recognized as a scientific and modern tool for ensuring food safety compared to traditional inspection methods.

WHO SHOULD APPLY HACCP?

The HACCP standard can be applied to all organizations and businesses in the global food supply chain, at every stage of food production and distribution—from sourcing raw materials to processing, packaging, transportation, and final consumption. This includes:

• Food and feed manufacturing and processing companies.
• Food processing facilities and export processing zones.
• Food service establishments, hotels, and organizations involved in food-related activities.

CONTENT OF HACCP CERTIFICATION

The HACCP system consists of 10 main sections, summarized as follows:

1. Objectives
2. Scope of Application and Definitions
3. Preliminary Tasks
4. Facilities: Design and Equipment
5. Operational Control
6. Facilities: Maintenance and Sanitation
7. Personnel Hygiene
8. Transportation
9. Product Information and Consumer Awareness
10. Training

7 PRINCIPLES OF HACCP

In addition to the 10 key sections mentioned above, HACCP also includes a guideline to help businesses implement the system effectively in food safety management.

The 7 principles of HACCP are as follows:

1. Conduct a hazard analysis.
2. Identify Critical Control Points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures for each CCP.
5. Establish corrective actions when a CCP is not under control.
6. Establish verification procedures to confirm the HACCP system's effectiveness.
7. Establish documentation and record-keeping procedures for all principles and their applications.

BENEFITS OF HACCP CERTIFICATION

HACCP is an advanced system suitable for all types of food businesses, ensuring better control over food safety. Here are the significant benefits:

For Businesses:

• Improves product quality and brand reputation.
• Enhances market competitiveness, especially for export products.
• Builds consumer trust and strengthens business relationships.
• Provides a competitive advantage in contract negotiations, both domestically and internationally.

For the Food Industry:

• Enhances market competitiveness.
• Ensures better food safety standards across the industry.
• Reduces costs related to product recalls and waste.
• Improves food safety management and increases business opportunities in international markets.

For Governments:

• Enhances public health and food safety control efficiency.
• Minimizes public health costs.
• Supports the growth of the food industry and builds consumer trust.

For Consumers:

• Directly benefits from improved food safety.
• Promotes better health and offers reliable choices for safe food products.

HACCP CERTIFICATION PROCESS

The demand for HACCP certification is increasing as businesses seek to enhance food safety. To obtain HACCP certification, companies must successfully implement the HACCP system and undergo certification from a recognized body.

The HACCP certification process involves 5 steps:

Step 1: Information Exchange – Signing the Certification Contract
After implementing HACCP for at least 2-3 months, businesses contact a certification body to discuss:

• Certification requirements.
• HACCP certification process.
• Estimated costs.
• Certification timeline.

Once both parties agree, a certification contract is signed, and the certification body proceeds with the agreed plan.

Step 2: Preliminary Document Review
Businesses must provide documentation related to HACCP implementation, including:

• HACCP Plan and related documents (HACCP Manual).
• Procedures and work instructions.
• Product descriptions.
• Monitoring, inspection, testing, and corrective action documents.

The certification body reviews the documents to ensure compliance with HACCP standards and provides feedback on any areas that require improvement.

Step 3: On-Site Audit at the Company
The certification body conducts an on-site audit to verify the consistency between the documents and actual practices. A report is issued, and if any non-conformities are found, corrective actions must be taken.

Step 4: Issuance of HACCP Certificate
Once all requirements are met, the certification body issues the HACCP certificate, valid for 3 years, with annual surveillance audits.

Step 5: Surveillance and Recertification
During the certification period, the certification body conducts periodic surveillance audits (usually once every 12 months).
After 3 years, recertification is required before the certificate expires. The recertification process is similar but simpler than the initial certification.

HACCP CERTIFICATION COST

The cost of HACCP certification depends on:

• Company Scale and Scope: The size of the company determines the number of workdays (mandays) and the number of auditors needed.
• Location Scope: Costs vary depending on the number of sites and their locations, including travel and accommodation expenses.
• Industry Sector: Different industries have varying levels of complexity, which may require specialized technical experts and more time for the audit process.

For more information about HACCP certification, visit tts-cert.vn.