Introduction of HACCP Certification

HACCP, which stands for “Hazard Analysis Critical Control Point”, employs a scientific and systematic approach to ensure food safety by identifying and evaluating specific hazards and control measures. HACCP is globally recognized as the most cost-effective method for controlling foodborne illnesses. Unlike traditional methods, its emphasis lies in prevention rather than relying solely on final product inspection. HACCP standards require organizations to identify potential biological, chemical, physical, and other hazards in their production processes. Through analysis of these hazards, scientific approaches are taken to determine critical control points and critical limits, and subsequent preventive and corrective measures are adopted to eliminate or keep hazards within the acceptable level. China’s HACCP certification, based on the Hazard Analysis Critical Control Point System Certification Requirements, serves as a national voluntary certification system applicable to the food industry.

HACCP Certification Standard

Implementation Rules for Hazard Analysis Critical Control Point (HACCP) System Certification Appendix 2 Requirements for Hazard Analysis Critical Control Point System Certification (V1.0).

When applicable, the General Principles of Food Hygiene developed by the Codex Alimentarius Commission (CAC) will be supplemented as certification standard, to meet the requirements of importing countries (regions).

HACCP Certification Benefits

Establish a system in accordance with Chinese food safety standards to promote compliance; it is a national voluntary certification, enhancing the food safety management capabilities, and gaining acknowledgement from food safety regulators; it has the equivalent recognition to the GFSI, improving the accreditation by global purchasers; meet the requirements of food safety standard requirements, and boost consumers’ purchasing confidence; it is one of the basic requirements for China’s “Same Line, Same Standard and Same Quality” initiative, ensuring the “same line, standard and quality” of exported products as domestically sold products.

Advantages of CQC

CQC, as the first certification body approved by CNCA to be qualified for HACCP certification, issued China’s first HACCP certification certificate in 2001; as a leading certification body in the field of national food safety certification, CQC has actively participated in the formulation of China’s HACCP standards. It boasts the most comprehensive technical capabilities among certification bodies. Home to the most branches and auditors nationwide, CQC can provide convenient professional and localized services for enterprises. With wide domestic influence, CQC is the most prolific certification body in terms of the number of issued certificates domestically. It has strong international recognition and conducts HACCP certification services in Europe, Australia, Southeast Asia, the Americas, and other regions. Currently, 40% of HACCP certificates in China are issued by CQC.

Certification Scope

HACCP Certification Process

Validity of HACCP Certificate: 3 years

Certification Mode: on-site audit + annual supervision and audit + unannounced audit

Audit Time: It depends on the customer’s employee count, factory size, number of HACCP studies, complexity of production process, and risk level.

Contact Us:

China Quality Certification Centre

Address: Section 9, No.188, Nansihuan (South Fourth Ring Road) Xilu (West Road)

Contact: Jiang Nan

Tel.: 010-83886983

CQC Website: http://www.cqc.com.cn