Legal compliance
Meets HACCP-based requirements in food hygiene law in many markets.
Certification support
HACCP Food Safety
Codex General Principles of Food Hygiene (CXC 1-1969, revised 2020)
Hazard Analysis and Critical Control Points is the internationally recognised method for controlling food safety hazards. It sits at the heart of food hygiene law in many countries and of ISO 22000 and FSSC 22000.
What HACCP covers
The seven HACCP principles
Built on good hygiene practices, a HACCP system follows seven principles applied through twelve logical steps.
1. Hazard analysis
Identify biological, chemical and physical hazards and their control measures.
2. Critical control points
Determine the steps where control is essential.
3. Critical limits
Set validated limits that separate safe from unsafe.
4. Monitoring
Monitor each CCP so loss of control is detected.
5. Corrective actions
Define what happens when a limit is not met.
6. Verification
Validate the plan and verify that it works.
7. Documentation
Keep the records that prove control.
Good hygiene practices
Cleaning, pest control, personal hygiene and maintenance that support the plan.
Why organisations implement it
What a working HACCP system delivers
Safe product
Control focused where hazards can be prevented, eliminated or reduced.
Buyer confidence
A baseline many customers expect before they buy.
Fewer incidents
Monitoring and corrective action that catch problems early.
Lower waste
Less product held or destroyed when controls are reliable.
Stepping stone
The core of ISO 22000 and FSSC 22000 when you are ready.
How we work
Path to certification
One AEC methodology from first assessment to certificate, delivered by registered lead auditors.
- AssessProducts, processes and existing hygiene practices reviewed
- DesignHACCP team, product description, flow diagrams, hazard analysis
- ImplementCCPs, limits, monitoring and corrective actions in place
- TrainHACCP team and operator training
- VerifyValidation, verification and internal audit
- Certify & sustainCertification support where needed, then annual review
HACCP build
We take you from flow diagrams to a validated HACCP plan.
Typically 2 to 4 monthsHACCP review
We review and strengthen your plan against the current Codex principles.
Typically 1 to 2 monthsUpgrade to ISO 22000
We build the management system and PRPs around your HACCP plan.
Typically 3 to 5 months
Who certifies
Certification and recognition
HACCP certification is offered by certification bodies against Codex-based criteria, and acceptance varies by market and customer. Where buyers require more, ISO 22000 or the GFSI-recognised FSSC 22000 is the usual route. AEC prepares you for whichever audit your customers expect; the decision is the certification body's.
Right route
We confirm whether HACCP, ISO 22000 or FSSC 22000 meets your customers' requirements.
Audit-ready
Validated plan, records and closed corrective actions before any audit.
No guarantees
We prepare you thoroughly and never promise an outcome only an independent auditor can decide.
Where it applies
HACCP by industry
Food & beverage · processors, bakeries and dairies
Healthcare · hospital catering
Education · school and campus catering
Transport & logistics · chilled and frozen storage
Related standards
Training Academy
View ISO 22000 courses
ISO 22000 and food safety training
Delivered by practising, registered lead auditors. In-house, public, virtual or hybrid.
- Awareness (half day) on food safety and each person's role
- HACCP team training on hazard analysis and CCP control
- Implementer (2 to 3 days) for food safety team leaders
- Internal Auditor (2 to 3 days) in line with ISO 19011
Questions
HACCP FAQ
Is HACCP a certificate or a legal requirement?
In many countries HACCP-based procedures are a legal requirement for food businesses. Certification against HACCP criteria is voluntary and offered by certification bodies; acceptance varies by market.
HACCP, ISO 22000 or FSSC 22000?
HACCP is the hazard control method. ISO 22000 adds a management system around it. FSSC 22000 adds sector prerequisite programmes and GFSI recognition. We recommend the route your customers and regulators expect.
What changed in the 2020 Codex revision?
The General Principles of Food Hygiene were revised in 2020 to strengthen good hygiene practices, food safety culture and the explanation of how HACCP applies. Plans written to older versions are worth reviewing.
Does AEC issue HACCP certificates?
No. Certificates are issued by independent certification bodies. AEC builds and validates your HACCP system and prepares you for audit.
Build or strengthen your HACCP system
Tell us your products, processes and customers. We reply with a proposal covering hazard analysis, HACCP plan, training and certification readiness.
Certification decisions are made by independent, accredited certification bodies. AEC prepares organisations for certification and does not guarantee certification outcomes.