HACCP
HACCP is a food safety system that identifies and controls hazards throughout production. It follows seven principles, including hazard analysis,
identifying critical control points, setting limits, monitoring, corrective actions, verification, and record-keeping.
Get the HACCP Label on your Products
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
Get Started with Food Safety Certification
If you’re ready to begin your food safety certification journey, QCS makes it easy to take the next step. Below you’ll find direct links to application forms tailored to different certification scopes.
What to expect:
- Quick access to the forms and resources you need
- Clear instructions to guide you through the application process
- Support available if you have questions along the way
Whether you’re a farm, processor, handler, or importer, we’re here to help you move forward with confidence.
Need help choosing the right application?
