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HACCP Codex Alimentarius
Brief description

Hazard Analysis and Critical Control Points (HACCP) is an international standard based on the principles of the FAO/WHO Codex Alimentarius Commission and includes a comprehensive set of principles on food hygiene and safety. It is a preventive Food Safety Management System, the application of which is mandatory for all food businesses, in accordance with European Regulations (EC) 178/2002 and 852/2004.

Detailed description

The HACCP system is a scientific and systematic approach to identifying the biological, chemical and natural hazards that may appear at the various stages of the food production process, and it aims to eliminate these hazards or reduce them to acceptable levels through determining Critical Control Points and installing control mechanisms.

The HACCP system is applied at all stages of the production process, from receipt of raw materials, preparation, processing, production, packaging, transport, distribution and delivery to final sale of the food to consumers.

The HACCP system is based on the following seven key principles:

Principle 1. Conduct a Hazard Analysis and determine preventive measures to control them

Principle 2. Identify the Critical Control Points

Principle 3. Establish Critical Limits

Principle 4. Establish procedures for monitoring Critical Control Points

Principle 5. Establish Corrective Action

Principle 6. Determine HACCP system verification procedures

Principle 7. Documentation of system and recordkeeping

What is the certification procedure?

 

Certification Regulation

Certification application

The HACCP system audit can be carried out on its own or in combination with other food quality and safety standards, such as ISO 9001, ISO 22000, BRC, IFS.

What is the application field of the standard?

This certification is for all businesses in the food supply chain, regardless of their size or complexity.

What are the benefits of certification?

Application and certification of the HACCP system can add value to an organization through:

  • strengthening the confidence of clients, consumers and other interested parties in the Organization’s ability to consistently provide safe food
  • providing documented conformity with the relevant national and European legislation on food safety.

Who do I contact for certification?

Customer Service Department Contact Person: Ms. Anna Topaltziki, Tel: 210 5220920, Ext: 187