HACCP+International certification standard
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International certification standard

Food safety you can verify — every day, not only on audit day

HACCP+ is an international initiative supporting quality, traceability and sustainable development in the food and feed chain. The HACCP+ Standard certifies food, feed, packaging, non-food products and technical equipment used in the food and feed industries — and it is verified through unannounced inspections.

Explore the standardView the system presentation
Scheme owner: Belevo Sp. z o.o.Since: 2019Current version: 01/2026
HACCP+ logo
  • ✓ Codex Alimentarius HACCP principles
  • ✓ Unannounced inspections (48/72 h notice)
  • ✓ Traceability one step back, one step forward
  • ✓ Optional carbon-footprint and sustainability modules
Definition

What is HACCP+?

HACCP+ is a voluntary certification standard for the management of product and service safety in the food chain, the feed chain and related industries. It combines the HACCP system based on Codex Alimentarius with management-system, supply-chain, social and climate requirements. Compliance is assessed by approved auditors during unannounced inspections and every result is reviewed by the scheme owner, Belevo Sp. z o.o.

8chapters of requirements, from leadership to social involvement
A1–A4basic scopes: production, trade, logistics, other services
B1–B6optional modules, e.g. GMO-free, animal welfare, feed
3 yearscertificate validity with at least one inspection a year
Scope

Who HACCP+ is for

The HACCP+ programme objectively verifies trade, storage, transport and production processes to ensure safety at every stage. It addresses all companies in the food and feed chain and dependent sectors such as packaging, logistics and transport — with particular attention to the stages closest to consumers: shops, discounters, super- and hypermarkets and the HoReCa sector (restaurants, hotels, pizzerias, catering).

A1

Production

All activities related to production, manufacturing, processing, packing, mixing etc.

A2

Trade

Intermediaries, brokers, trading and distribution companies, including their own transport and warehouses.

A3

Logistics

Logistics and transport processes, excluding trade and own production.

A4

Other services

All other services not covered by A1–A3 (e.g. catering, cleaning, pest control, laundry).

Basic scopes can be combined: a single HACCP+ certificate may cover A1, A2, A3 and A4.

Structure

Five requirement areas

HACCP+ is built from five areas. The foundations are not negotiable: they must be implemented in full, and exclusions are only possible where they are justified and documented.

Foundation

Core requirements catalogue

Management-system requirements (chapters 3–8).

100 %
Foundation

Legal requirements

Confirmed through the organisation’s self-assessment and verified on site.

100 %
Foundation

GHP / GMP and other PRPs

Prerequisite programmes that must be verified.

100 %
By scope

Sector catalogues

Requirements for each business scope (A1–A4, sectors).

100 %
Optional

Additional modules

B1–B6: GMO-free, antibiotic-free, animal welfare, sustainability, organic, feed.

as declared
The five requirement areas of HACCP+. The first three apply in full to every organisation; sector catalogues apply in full to the declared scope; modules apply when chosen. Source: HACCP+ system presentation, slides 8–9.

Read the full description of the standard →

Unannounced inspections

The only scheme of its kind based on unannounced inspections

To guarantee quality and a consistently high level of safety, HACCP+ conducts unannounced inspections throughout the three-year certification cycle. The organisation is informed 48 or 72 hours before the inspection, depending on the type of activity.

Continuous readiness

Unannounced inspections maintain the quality of services at all times and motivate employees to engage in food safety and hygiene every day.

Adapted to your activity

Each activity has its own specifics, so inspections are tailored to the type of business. They also verify the use of ingredients or raw materials containing GMOs.

Reliable consumer information

The certificate verifies Polish and European labelling requirements, with particular focus on allergens, gluten-free, vegetarian and vegan food, and food for children.

Process

Five steps to certification

The path to a HACCP+ certificate follows the logic of the standard: law first, then the HACCP+ system, prerequisite programmes and optional modules.

  1. Legal requirements

    Implement the food, feed and sector law that applies to you.

  2. HACCP+ requirements

    Implement chapters 3–6 and 8 of the standard.

  3. Prerequisite programmes

    GHP, GMP and sector-specific good practices.

  4. Additional modules

    Optional B1–B6 modules specific to your sector.

  5. Certification

    HACCP+ audit and, where chosen, additional systems.

See the full certification process →

Benefits

Benefits of the HACCP+ certificate

Compliance

Confirmation of legal compliance

The annual full-scope inspection checks compliance with current law, including Regulation (EC) No 852/2004 on the hygiene of foodstuffs and sector regulations.

Markets

Production for export

Independent confirmation that food safety, traceability and allergen control meet the expectations of international buyers.

Allergens

Control of allergens in food

Procedures for allergen identification, prevention of cross-contamination and correct labelling are verified on site.

Trust

Greater customer confidence

Customers and consumers can check the public register and see that safety is verified without prior warning.

People

Professional responsibility

A food-safety culture with clear roles, training and accountability across the whole team.

Supervision

Correct use of the certificate

Supervision of how the certificate and the HACCP+ mark are used is one of the core requirements of every inspection.

Presentation

See the system in 20 slides

The official HACCP+ presentation explains the history of the scheme, its foundations, scopes, modules, audit scoring and the requirements for auditors. Browse it slide by slide with an English summary of each slide.

Open the presentation

Slide 8 of the HACCP+ presentation: the five requirement areas
Resources

Key documents

Every document is described so you know what it covers and who it is for.

HACCP+ Standard — requirements, version 01/2026 (working draft)

Working draftPL

The full normative text of the standard: chapters 0–8 (organisation requirements, HACCP 2.0, organisational objectives, product and service safety, climate neutrality and sustainability, social involvement), each clause with requirements a), b), c)… and auditor guidance. Includes normative Annexes A and B1–B6 (additional modules), informative Annexes C (Codex Alimentarius mapping) and D (reference documents), Annex E (applicability table O/W/X) and Annex F (recognition of ISO 9001, ISO 22000/FSSC 22000 and ISCC certificates).

For
Organisations preparing for certification, consultants, auditors
Version
01/PLUS · 04.10.2026
Format
PDF · 600 KB · 36 pages
Download PDFOpen in browser

HACCP+ system presentation (20 slides)

CurrentPL

The official presentation of the scheme: history (2019–2021), foundations (HLS structure, prerequisite programmes, modules), the five requirement areas, basic scopes A1–A4, sectors, additional modules B1–B6, the five steps to certification, audit scoring (A–D), and the selection and independence of auditors. It can also be viewed slide by slide on the Presentation page.

For
Anyone new to HACCP+
Version
2020
Format
PDF · 2.2 MB · 20 pages
Download PDFOpen in browser

HACCP+ audit report and checklist (workbook)

CurrentPL

The working tool of the HACCP+ audit. Sheet “raport”: cover page with organisation data, audit type, lead auditor, result in % and decision rules (100 % – no non-conformities; 70–99 % – corrective actions to be verified; below 70 % or KO – report sent to Belevo and an additional inspection required). Sheet “dane”: organisation profile and scope by sector. Sheet “lista”: the checklist of requirements graded A / B / C / D / N/A with comments. Sheet “niezgodnosci”: register of non-conformities, agreed corrective actions and deadlines.

For
Auditors; organisations for self-assessment
Version
v01
Format
XLSX · 38 KB · 4 sheets
Download XLSX

All documents and forms →

Frequently asked questions

What is HACCP+?

HACCP+ is a voluntary certification standard for food-safety and product-safety management in the food chain, the feed chain and related industries such as packaging, logistics and services. It extends the Codex Alimentarius HACCP principles with management-system, supply-chain, social and climate requirements, and is verified by unannounced inspections.

Who owns and operates the HACCP+ scheme?

The scheme is owned and supervised by Belevo Sp. z o.o., Warsaw, Poland (KRS 0000747660). Belevo approves auditors, reviews every audit report and takes the certification decision.

How is HACCP+ different from a standard HACCP audit?

Inspections are unannounced (notice is given 48 or 72 hours before, depending on the activity), the certificate also covers management, supply-chain, social and optional climate requirements, and every audit result is independently reviewed before a certificate is issued.

Which companies can be certified?

Producers, traders, logistics companies and service providers in the food and feed chain and dependent sectors: food and feed processing, packaging and chemicals, agriculture, retail, HoReCa (restaurants, hotels, catering) and auxiliary services such as cleaning or pest control.

How long is a HACCP+ certificate valid?

A certificate is valid for a maximum of three years. During that period the organisation is inspected at least once a year, and recertification must take place before the certificate expires.

Where can I check whether a company is certified?

All valid certificates are listed in the public register of certified organisations on this website.

More questions and answers →

Next step

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