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HACCP Accreditation

HACCP Accreditation




HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognized system for reducing the risk of foodborne illness. The HACCP system is designed to identify, assess and control food safety hazards at every stage of the food production process. By following the HACCP principles, businesses can develop effective food safety management systems that will help to ensure the safety of their products.


Requirements for HAACP Accreditation

UQAS issues HACCP accreditation to certification bodies with reference to the Codex Alimentarius GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 (2020). This document provides guidance on the application of HACCP principles to food safety management systems.


Importance of HACCP Accreditation for Certification Bodies

HACCP accreditation is important for certification bodies because it demonstrates their competence in auditing and certifying HACCP food safety systems. This, in turn, gives businesses the confidence that the certification body is able to provide a high-quality service. The benefits of HACCP accredited certification bodies include:

  • Improved customer satisfaction: Customers are more likely to be satisfied with the services of an accredited certification body because they know that the body has been assessed against international standards.

  • Increased market access: By becoming accredited, certification bodies can open up new markets and gain access to new customers.

  • Improved reputation: HACCP accreditation is a mark of quality that can help to improve the reputation of a certification body.

  • Credible certificates: Customers are more likely to trust certificates issued by an accredited certification body.


Contact us today to learn more about our accreditation process!