Hazard Analysis Critical Control Point (HACCP)
Independent HACCP certification for food businesses that need to prove their hazard controls work, audited by PT TSI Sertifikasi Internasional against the Codex Alimentarius HACCP principles.
About This Service
Hazard Analysis and Critical Control Point (HACCP) is a science-based, systematic approach to food safety. Instead of relying only on testing the finished product, HACCP identifies the biological, chemical and physical hazards that can occur at each step of production, and puts preventive controls in place at the points where those hazards can be prevented, eliminated or reduced to an acceptable level.
The internationally recognized reference for HACCP is the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), which sets out seven principles: conduct a hazard analysis and identify control measures; determine the critical control points (CCPs); establish validated critical limits; establish a system to monitor control of each CCP; establish corrective actions for when a CCP is not under control; validate the HACCP plan and establish verification procedures; and establish documentation and records. A HACCP system is built on good hygiene practices (prerequisite programmes) such as sanitation, pest control, personal hygiene and supplier control.
HACCP applies to any organization that produces, processes, handles, stores or serves food, from large manufacturers and exporters to catering kitchens, hotels and food ingredient suppliers. Many buyers, retailers, export markets and regulators expect or require HACCP as part of their food safety requirements.
HACCP certification from TSI gives your customers independent evidence that your HACCP plan has been assessed by competent auditors and is applied consistently on the production floor. It is also a practical step towards broader food safety management systems such as ISO 22000 or FSSC 22000.
Benefits of HACCP Certification
- Prevent food safety incidents by controlling hazards before products reach consumers
- Meet the food safety expectations of buyers, retailers and export markets
- Demonstrate compliance with applicable food safety standards and regulations
- Reduce waste, rework and recall risk through consistent monitoring of critical control points
- Strengthen customer trust and brand reputation with independent certification
Who Needs HACCP Certification?
- Food and beverage manufacturers and processors
- Fishery, meat, poultry and dairy processing plants
- Catering services, central kitchens, hotels and restaurants
- Bakery, snack and ready-to-eat food producers
- Suppliers of food ingredients, food additives and food packaging
- Food storage, distribution and cold chain companies
- Exporters supplying buyers that require HACCP
HACCP Certification Process with TSI
Certification with TSI follows a structured and transparent process:
Information Request and Quotation
Submit an information request or quotation request. TSI reviews your application, and both parties agree on the certification scope, requirements and contract.
Document Review and Stage 1 Audit
Our auditors review your HACCP documentation and evaluate your readiness, including the HACCP plan, prerequisite programmes and site conditions, before the main audit.
Stage 2 Audit
An on-site audit verifies that your HACCP system is implemented and effective in practice. Any nonconformities found must be corrected before certification.
Certification Decision
The certification decision committee reviews the audit results and issues the certificate when all requirements are fulfilled.
Surveillance Audits
Periodic surveillance audits during the certification cycle confirm that your HACCP system continues to be applied consistently.
Recertification
A recertification audit is conducted before the certificate expires, so your certification continues without interruption.
Frequently Asked Questions
HACCP certification is independent confirmation that your food safety system identifies significant hazards and controls them at critical control points in line with the Codex Alimentarius HACCP principles. A certification body such as TSI audits your HACCP plan, prerequisite programmes and records, and issues a certificate when the requirements are met.
Any business that produces, processes, stores, distributes or serves food can benefit from HACCP. It is often requested by buyers, retailers, hotel and airline caterers and export markets, and many food safety regulations are based on HACCP principles. Check your customers’ requirements and the regulations that apply to your products to confirm whether it is mandatory for your business.
It depends on the size and complexity of your operation, the number of products and sites, and how ready your HACCP system is. Your HACCP system should already be implemented, with records available, before the audit. TSI will propose an audit plan and timeline together with the quotation.
HACCP certification follows a certification cycle with periodic surveillance audits to confirm that the system is still effective, and a recertification audit before the certificate expires. The validity period and surveillance schedule for your certificate are stated in your certification agreement with TSI.
Typically: the HACCP team and scope, product descriptions and intended use, verified process flow diagrams, the hazard analysis, the HACCP plan with critical limits, monitoring and corrective action procedures, prerequisite programmes (such as sanitation, pest control and personal hygiene), verification and validation records, training records, and relevant business and product permits. To start, send an information request through our Contact Us page and our team will prepare a quotation for you.