Consumer safety and carbon footprint
HACCP+ is an international initiative supporting quality, traceability and sustainable development in the food and feed chain. It certifies food, feed, packaging, non-food products and technical equipment used in the food and feed industries — and applies the same rules to every supplier that can affect food.
Food is affected by everyone who supplies a plant with a raw material, a product or a service.
How could my product or service cause a hazard at my customer’s site?
Every organisation in the system answers it, from the farmer to the flooring supplier.
HACCP+ is a voluntary standard for the safety of products and services in the food chain, the feed chain and the industries that supply them. It combines organisation management, the HACCP system, product and service safety, and requirements on people, climate and the environment. Its layout follows the logic of ISO standards, which makes it easy to combine with ISO 9001 and ISO 22000.
Leadership, objectives, risk, audits and legal requirements. Chapter 3.
Hazard analysis, prerequisite programmes, CCPs and validation. Chapter 4.
Traceability, information for the customer, withdrawal. Chapters 5–6.
Carbon footprint, sustainability, working conditions. Chapters 7–8.
They apply to every organisation, whatever its sector or size.
Requirements specific to an activity family.
Carbon footprint and sustainability, when the organisation chooses.
Special claims, such as GMO-free, organic or feed.
The applicability table and the rules for recognising other certificates.
The product is food or feed, or touches them as intended.
Raw materials, packaging, gaskets, process water
The product or service is used where food is exposed, with no intended contact.
Lamps, floors, workwear, pest control, maintenance
No contact with food, but an effect on the customer’s operating conditions.
Rented space, generators, containers, wastewater collection
Participants in the food chain (ST-01 to ST-04) and suppliers of products and services (ST-05 to ST-13). Each specification adds what is specific to its sector.
Crops, livestock, insect farming, wild harvest, mushroom substrates
Throughout the three-year certification cycle HACCP+ inspections are unannounced. Depending on the type of activity, the organisation is informed 48 or 72 hours before the inspection.
Unannounced inspections keep quality constant and motivate staff to care about food safety and hygiene every day.
Each activity family has its own specifics, so inspections follow the relevant technical specification.
Labelling requirements are verified, with a focus on allergens, gluten-free, vegetarian and vegan food and food for children.
Sites, processes, products and services
P1, P2 or P3 for each product and service
What applies, what does not, and why
Chapters 3–6 and 8 plus the right specification
A check of the system and a management review
An audit carried out by an independent body
Browse the official presentation of HACCP+ 01/PLUS slide by slide, with a short summary of each slide, or download it as a PDF.
Every document is described so you know what it covers and who it is for. Available in English, Polish and Spanish.
Working draftEN · PL · ES
The normative text: chapters 3–8 with lettered requirements and auditor guidance, Annex A and B1–B6 (additional modules), Annex C (link with Codex Alimentarius), Annex D (reference documents), Annex E (applicability table O/W/X) and Annex F (recognition of ISO 9001, ISO 22000/FSSC 22000 and ISCC certificates).
CurrentEN · PL · ES
A 20-slide overview: why safety does not stop at the food producer, the four areas of the standard, the common core and technical specifications, impact levels P1–P3, hazard analysis from two perspectives, activity families ST-01–ST-13, Annexes E and F, chapters 7 and 8, modules B1–B6, benefits and six steps to conformity.
HACCP+ is a voluntary standard for the safety of products and services across the whole food chain. It applies the same rules to food and feed businesses and to their suppliers of materials, equipment and services, and adds optional climate and sustainability requirements.
Any organisation whose product or service can affect food: participants in the food chain (ST-01 to ST-04) and suppliers of products and services such as packaging, machinery, buildings, chemicals, on-site services, utilities, staff, property and waste management (ST-05 to ST-13).
No. What matters is how close the product or service is to food — impact levels P1, P2 and P3. Size, cost or lack of time are never grounds for excluding a requirement.
Yes. Under Annex F, ISO 9001 covers most of chapter 3, ISO 22000 and FSSC 22000 most of chapter 4, and ISCC mass balance and module B4. The auditor checks only what the certificate does not cover, provided it was issued by an accredited body, covers the activity and has no open major nonconformities.
Yes. Throughout the three-year certification cycle inspections are unannounced. Depending on the type of activity, the organisation is informed 48 or 72 hours before the inspection.
Tell us about your activity family, sites and products. We will reply with the scope, timing and a quotation.
