HACCP — Hazard Analysis & Critical Control Point
HACCP (Hazard Analysis and Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, through manufacturing, distribution and consumption of the finished product.
HACCP is a science-based systematic approach that helps food businesses prevent, eliminate, or reduce food safety hazards to an acceptable level. It is recognised internationally as the foundation of food safety management and is required by food safety regulations in many countries.
Get Certified TodayWhy take HACCP Certification?
- Internationally recognised food safety management system
- Prevents food safety hazards before they occur
- Required by major retailers and export market regulations
- Reduces the risk of product recalls and liability
- Improves consumer confidence in food products
- Provides a systematic approach to food safety documentation
- Supports compliance with UAE and international food regulations
- Foundation for ISO 22000 certification implementation
Certification Process
Initial Enquiry
Contact QRS to discuss your certification needs and receive a tailored quotation.
Application
Submit your application form along with relevant documentation about your organisation.
Stage 1 Audit
Our auditors review your documentation and assess your readiness for Stage 2.
Stage 2 Audit
An on-site audit to verify your management system implementation and effectiveness.
Certification
Upon successful completion, receive your internationally recognised certificate.
Surveillance
Annual surveillance audits to maintain your certification over the 3-year cycle.