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What is GMP–HACCP (Codex Alimentarius)?
This certification combines two essential global standards: Good Manufacturing Practice (GMP) and HACCP, both based on the guidelines of the Codex Alimentarius Commission (WHO/FAO). It creates a complete food safety system by ensuring a hygienic environment (GMP) while controlling specific safety hazards (HACCP).
Core Purpose: To establish a solid foundation of hygiene (Prerequisite Programs) and build a systematic risk management plan on top of it.
Primary Objective: To provide a “farm-to-fork” safety assurance by managing both the general production environment (cleanliness, pest control) and critical process steps (temperature, cooking time).
Applicability: Ideal for food manufacturers, processors, and handlers who need a comprehensive, internationally recognized safety system without the complexity of a full ISO management standard.
Benefits
Accepted by Big Brands: Because FSSC 22000 is GFSI-recognized, it is accepted by the world’s largest retailers (like Walmart and Tesco) and major manufacturers (like Nestlé and PepsiCo).
Prevents Food Fraud: Unlike basic standards, FSSC specifically helps you protect your products from intentional tampering or fake ingredients (Food Fraud & Defense).
Easy to Combine: Since it is based on ISO standards, you can easily combine it with ISO 9001 (Quality) or ISO 14001 (Environment).
Better Risk Control: It provides a deeper level of safety checks than standard ISO 22000, ensuring fewer recalls and safer products.
Global Access: It opens doors to international markets that demand strict GFSI-level certification.
The Certification Process
Step 1: Gap Analysis
We inspect your facility to see how it matches up against the Codex rules. We identify exactly what is missing in your hygiene (GMP) and safety (HACCP) practices.
Step 2: Awareness Training
We teach your team the basics. We explain how to keep the factory clean (GMP) and how to monitor critical safety points (HACCP).
Step 3: Document Support
We help you prepare the paperwork. This includes your cleaning schedules, Standard Operating Procedures (SOPs), and your official HACCP Plan.
Step 4: Internal Audit & MRM
We do a “practice run” to make sure your system works. We also hold a meeting with management (MRM) to fix any last-minute issues.
Step 5: Final Audit
An external auditor checks your factory. They review your documents and inspect your production line to ensure you meet the standard.
Step 6: Success!
Upon passing the final audit, your company is officially awarded the GMP–HACCP (Codex Alimentarius) Certification.
Frequently Asked Questions (FAQ)
Q: Why do I need both GMP and HACCP?
A: Think of GMP as the foundation (a clean kitchen) and HACCP as the process (cooking the food safely). You cannot produce safe food without both.
Q: Is this certificate accepted worldwide?
A: Yes. Codex Alimentarius is the standard used by the World Trade Organization (WTO), so it is recognized globally.
Q: How is this different from ISO 22000?
A: GMP–HACCP focuses only on the technical safety rules. ISO 22000 includes these rules plus business management strategies (like leadership and planning).
Q: How long does the certificate last?
A: The certificate is valid for 3 years, but you will have a check-up audit once a year to make sure you are still following the rules.
Track Record — Successful Clients:
Here are some of the brands and factories we have guided to full certification: