-
Call Us Now +90 232 502 01 26
HACCP (Hazard Analysis and Critical Control Points) is a systematic food safety approach designed to identify, assess, and control biological, chemical, and physical hazards throughout food production and handling processes.
Proks Certification, with over 20 years of industry experience, provides HACCP assessment and certification-related services for food businesses in Izmir, Manisa, Aydin, throughout the Aegean Region, and across Türkiye.
Food safety cannot be achieved solely through finished product testing. Raw material acceptance, personnel hygiene, manufacturing conditions, processing, packaging, storage, and transportation must also be considered.
The HACCP system helps food businesses implement preventive controls and monitor critical stages where food safety hazards must be effectively managed.
HACCP is a preventive approach to food safety that focuses on identifying potential hazards and establishing appropriate control measures within food production and service operations.
Food safety hazards are generally classified into three categories:
Biological hazards: Pathogenic bacteria, viruses, parasites, and other harmful microorganisms
Chemical hazards: Chemical residues, allergens, and other potentially harmful substances
Physical hazards: Foreign materials such as glass, metal, and plastic fragments
HACCP supports the identification of food safety hazards and the development of suitable monitoring, corrective action, and verification procedures.
The seven HACCP principles, established within the Codex Alimentarius food safety framework, provide a structured basis for effective hazard management.
Conduct a Hazard Analysis: Identify and assess potential biological, chemical, and physical hazards.
Determine Critical Control Points (CCPs): Identify process stages where essential controls must be applied.
Establish Critical Limits: Define measurable limits for each relevant critical control point.
Establish Monitoring Procedures: Monitor CCPs to determine whether they remain under control.
Establish Corrective Actions: Define actions to take when monitoring indicates a deviation from critical limits.
Establish Verification Procedures: Confirm that the HACCP system operates effectively.
Establish Documentation and Records: Maintain appropriate evidence of hazard analyses, monitoring activities, and corrective actions.
These principles help food businesses manage safety risks systematically and maintain traceable control procedures.
For detailed international guidance, visit the FAO HACCP principles resource.
A HACCP certificate may indicate that a food business's hazard analysis and critical control practices have been independently evaluated against the criteria of a specified assessment or certification program.
HACCP itself is not an ISO management system standard equivalent to ISO 22000. Accordingly, HACCP certificates may differ in their assessment criteria, scope, validity, and accreditation status.
During a HACCP assessment, relevant activities may include reviewing hazard analyses, critical control points, hygiene practices, monitoring records, and corrective actions.
A HACCP certificate does not guarantee the safety of every product and does not replace the legal responsibilities of food business operators.
Food businesses seeking HACCP certification should first establish suitable food hygiene practices and apply HACCP principles to their operations.
An assessment process may include:
Application: Identifying business activities, product categories, manufacturing processes, and the requested assessment scope
Preliminary Review: Reviewing hygiene practices, prerequisite programs, and HACCP documentation
Hazard Analysis Review: Evaluating biological, chemical, and physical hazard assessments
Critical Control Point Assessment: Reviewing CCPs, critical limits, and monitoring procedures
On-Site Assessment: Examining production conditions, personnel practices, storage, and operational controls
Corrective Action Review: Evaluating actions taken to address identified nonconformities
Assessment Decision: Completing the process according to the applicable program requirements
Assessment duration and certification conditions depend on the food business's activities and the selected program.
HACCP and ISO 22000 Food Safety Management Systems are closely related but have different scopes.
HACCP focuses on analyzing food safety hazards and implementing essential controls at critical points.
ISO 22000 establishes broader requirements for a food safety management system, incorporating HACCP principles, prerequisite programs, communication, management responsibilities, and continual improvement.
Organizations may obtain independent management system certification against ISO 22000 requirements. HACCP assessments, on the other hand, follow the criteria of the applicable assessment or certification program.
Learn more about our ISO 22000 Food Safety Management System services.
HACCP food safety principles are relevant to organizations operating at different stages of the food chain.
Common application areas include:
Food Manufacturers: Managing food safety hazards during production and processing
Meat and Dairy Producers: Controlling microbiological hazards and critical processing conditions
Bakery and Prepared Food Producers: Strengthening production hygiene and process control
Restaurants: Managing food preparation, cooking, cooling, and serving processes
Hotels: Improving food safety practices in kitchens, buffets, and catering operations
Catering Companies: Managing food production, transportation, and serving controls
Food Warehouses: Monitoring storage conditions, temperatures, and hygiene requirements
Food Logistics Companies: Maintaining suitable food safety conditions during transportation
Food Retailers: Managing receiving, storage, handling, and display risks
Food Packaging Facilities: Assessing food safety hazards associated with packaging operations
HACCP principles can be adapted to the nature, size, and complexity of food business operations.
Effective implementation of HACCP food safety principles can help organizations:
Identify food safety hazards before they cause problems
Manage biological, chemical, and physical risks systematically
Monitor critical control points more effectively
Improve hygiene and sanitation practices
Support the reduction of foodborne health risks
Strengthen traceability and process documentation
Reduce production errors and potential product losses
Increase employee awareness of food safety responsibilities
Improve corrective action and verification procedures
Strengthen consumer and business partner confidence
Support regulatory inspection preparedness
Promote continual improvement in food safety processes
Actual outcomes depend on the organization's operations, staff practices, and the effectiveness of its controls.
Proks Certification, based in Izmir, responds to HACCP assessment and food safety certification inquiries from organizations across the Aegean Region and Türkiye.
Our HACCP services in Izmir address food manufacturers, restaurants, hotels, catering businesses, and other food operators seeking independent evaluations of their food safety practices.
Assessments may address hazard analyses, critical control points, hygiene procedures, and monitoring records.
HACCP services in Manisa may involve the review of food processing facilities, manufacturing operations, and catering businesses against applicable hazard control criteria.
HACCP certification-related services in Aydin may support food businesses operating in manufacturing, tourism, hospitality, and catering by assessing their food safety controls.
The assessment method, certificate type, and any applicable accreditation status should be confirmed before proceeding.
HACCP certification costs may vary depending on business size, workforce, product categories, manufacturing processes, number of facilities, and required assessment duration.
The number of critical control points, complexity of food safety hazards, and scope of the evaluation can also influence the overall cost.
Therefore, HACCP certification prices in Izmir, Manisa, and Aydin may differ according to the specific characteristics of each food business.
Internal HACCP implementation costs and independent assessment expenses should be considered separately.
For information about HACCP certification in Izmir, Manisa, or Aydin, contact Proks Certification.
With over 20 years of industry experience, we respond to food safety and management system assessment requests through an impartial and professional approach.
Explore our Management Systems Certification services or review our Accreditations for information about our accredited activities.