HACCP — Food Safety Hazard Control
Hazard Analysis and Critical Control Points is the internationally recognised system for identifying and controlling food safety hazards throughout production, based on the Codex Alimentarius framework.
Why it matters
HACCP requires organisations to identify where hazards (biological, chemical, physical) could occur in a process and to establish critical control points with defined limits, monitoring and corrective actions.
RBA Registrars audits food businesses of every size against HACCP principles, supporting compliance with regulatory requirements and retailer supply-chain expectations.
Supporting the UN Sustainable Development Goals
Fewer food safety incidents
Structured hazard control catches risks before they reach the consumer.
Regulatory compliance
Supports compliance with food safety law across most jurisdictions.
Supply chain confidence
Retailers and food service buyers increasingly require HACCP as standard.
Brand protection
Reduces recall risk and protects your organisation's reputation.
Organisations that benefit
