Food & Safety — Hazard Analysis (CCP)

HACCP certification in Uganda.

HACCP (Hazard Analysis and Critical Control Points) is a system for identifying food safety hazards and controlling them at critical points in production, based on the Codex Alimentarius principles.

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Who needs it

Food processors, restaurants, hotels, caterers, dairies, bakeries and beverage producers.

Why get certified

  • Hazards controlled before they reach customers
  • A foundation for ISO 22000
  • Confidence for inspectors and buyers

How we get you there

Five steps to HACCP.

  1. 01

    Gap analysis

    We assess current practice against the standard's requirements.

  2. 02

    Implementation

    We design and roll out the processes the standard needs.

  3. 03

    Documentation

    Policies, procedures and records — written and organized.

  4. 04

    Internal audit

    We verify compliance before the auditors arrive.

  5. 05

    Certification

    We guide you through the external certification audit.

Led by Mohammed Rizwan, our Head of Certifications. The certificate itself is issued by an accredited certification body after its external audit; we prepare you for it and support you on audit day.

FAQ

HACCP questions.

How many HACCP principles are there?

Seven: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record keeping.

Can a small restaurant get HACCP certified?

Yes. We scale the plan to your kitchen and train your staff to run it.

Other standards

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