HACCP stands for
Hazard Analysis and Critical Control Point. It is a systematic approach to identifying and controlling food safety hazards, based on the seven principles outlined by the Codex Alimentarius Commission (CAC/RCP 1-1969, Rev. 4 - 2003).
While HACCP itself is not a certification programme and is
not directly approved by GFSI, it plays a critical role in all GFSI-recognised standards. GFSI requires that certified schemes include a HACCP or HACCP-based system aligned with Codex principles.
For example, the GFSI Benchmarking Requirements specify that food safety standards must require organisations to:
- Implement a HACCP system to identify and control all food safety hazards, including allergens
- Base their HACCP system on the Codex Alimentarius HACCP principles
- Ensure the system is systematic, comprehensive, and capable of adapting to changes such as new equipment or technology
- Define the scope of the HACCP system for each product category and process location
In summary, HACCP is
not GFSI-certified on its own, but it is a foundational component of every GFSI-recognised food safety certification programme.