HACCP Certification & Food Safety Audit Services
Hazard Analysis and Critical Control Point (HACCP) is the internationally recognized, risk-based approach to identifying, evaluating, and controlling food safety hazards throughout the food production process. Implementing a HACCP-based Food Safety Management System helps protect consumers, meet regulatory requirements, increase customer confidence, and expand market opportunities.
UFSG provides independent HACCP audits, HACCP certification and food safety assessments for food manufacturers, processors, warehouses, distributors, retailers, and food service operations. Our certification program is based on the Codex Alimentarius General Principles of Food Hygiene, incorporating Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), the seven HACCP principles, and essential food safety management system requirements.
Upon successful completion of the audit, your facility will receive a HACCP Certificate issued by UFSG.
Section 1 - Good Manufacturing Practices (GMPs) & Site Standard
We assess the prerequisite programs that provide the foundation for an effective HACCP system, including:
- Facility location, design, and structural condition
- Transportation, receiving, shipping, and storage practices
- Equipment maintenance and preventive maintenance programs
- Calibration of monitoring and measuring equipment
- Cleaning and sanitation programs
- Pest prevention and control
- Personnel hygiene and employee training
- Operational Good Manufacturing Practices (GMPs)
- Good Hygiene Practices (GHPs)
Section 2 - HACCP Food Safety Plan
Our auditors verify that your HACCP system has been properly developed, implemented, validated, and maintained in accordance with the seven Codex HACCP Principles.
The audit includes:
- HACCP team responsibilities and competency
- Product descriptions and intended use
- Process flow diagrams and on-site verification
- Hazard analysis and identification of control measures (Principle 1)
- Determination of Critical Control Points (CCPs) (Principle 2)
- Establishment and validation of critical limits (Principle 3)
- Monitoring procedures for each CCPs (Principle 4)
- Corrective action procedures for deviations (Principle 5)
- Validation and verification of the HACCP system (Principle 6)
- HACCP documentation and record management (Principle 7)
Section 3 - Food Safety Management System Requirements
In addition to HACCP, we evaluate the effectiveness of supporting food safety management programs, including:
- Supplier approval and supplier management
- Allergen management program
- Foreign material prevention and control
- Customer complaint management
- Product recall procedures
- Corrective and preventive actions
- Food safety documentation and records
Benefits of HACCP Certification
Achieving HACCP certification demonstrates your organization’s commitment to producing safe food and maintaining effective food safety controls.
Benefits include:
- Demonstrates compliance with internationally recognized HACCP principles
- Builds customer and retailer confidence
- Supports regulatory compliance
- Reduces food safety risks
- Strengthens preventive food safety controls
- Improves operational consistency and efficiency
- Enhances market access and business opportunities
- Provides a solid foundation for GFSI certification programs such as SQF, BRCGS, and FSSC 22000
For additional information or to request a service, please contact us.
