Standard
HACCP
Hazard Analysis & Critical Control Points
A prevention-based food-safety discipline built around identifying and controlling hazards at critical control points.
Benefits
- Reduced risk of foodborne illness
- Regulatory alignment
- Buyer & retailer requirement
- Cost of quality reduction
- Traceability & recall readiness
Requirements
- Hazard analysis
- Critical Control Points
- Critical limits
- Monitoring procedures
- Corrective actions
- Verification & records
Certification process
- 01Application & scope
- 02Auto eligibility & mandays
- 03Documented information review
- 04Stage 1 readiness audit
- 05Corrective actions
- 06Stage 2 audit
- 07Independent decision
- 08Certificate issued
- 09Annual surveillance
- 10Recertification (Year 3)
Frequently asked questions
- How long does certification take?Typically 6–12 weeks depending on scope, sites and readiness.
- Is the certificate globally recognised?Yes — under the IAF Multilateral Recognition Arrangement.
- Can we transfer an existing certificate?Yes — see /certification/transfer-certification.
- Do you provide the standard document?No — IREA does not distribute ISO standards; buy from ISO/national body.