Certification HACCP sécurité alimentaire

Overview

HACCP (Hazard Analysis Critical Control Points) is a preventive food safety management method. It has been mandatory in the European Union since 2006 and is required by many principals in the agri-food sector.

The HACCP approach is based on 7 fundamental principles: hazard analysis, identification of CCPs, establishment of critical limits, CCP monitoring, corrective actions, verification and system documentation.

DPM Consulting supports agri-food companies in implementing, certifying and maintaining their HACCP system, in line with ISO 22000 and FSSC 22000 standards.

Build your skills

Related Training

Explore our full range of certifying training courses.

View catalogue

Frequently asked questions

Certification FAQ

Yes for all food sector businesses. It is required by Regulation (EC) 852/2004 in Europe and demanded by most clients and food certifications (ISO 22000, BRC, IFS).

HACCP is a method embedded within ISO 22000. The ISO 22000 standard goes further by integrating HACCP into a full management system. DPM can support you at both levels.

Yes. The HACCP approach applies to the entire food chain: production, processing, distribution, and collective and commercial catering.

Between 3 and 6 months depending on the complexity of your processes. DPM supports you from the initial analysis through to system validation.