1 Identity

HACCP Certified

Various certification bodies
Hazard Analysis Critical Control Points certificationL016
Hazard Analysis Critical Control Points certification · Est. See overview [1]. · See overview [1].
Clinical pearl for practitioners
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs controls to reduce risks [1] [1].
Consumer action: Verify in the official HACCP Certified database before relying on the mark [1].
RED FLAGS
⚑ Product claims HACCP Certified but not verifiable [1]
⚑ Expired or lapsed certification [1]
2 How to verify
1
Find the mark on the label
Look for the official HACCP Certified mark on product packaging [1].
2
Visit the official database
Go to the HACCP Certified product/facility lookup [1].
3
Search your product or facility
Enter product name or manufacturer. Verify exact match [1].
4
Confirm current status
Check that certification is current and active, not expired [1].
5
Not found — exercise caution
If a product claims HACCP Certified but is not verifiable, it may be fraudulent [1].
3 How to spot it — genuine vs fake
⚠
Always confirm the mark with the issuing body
The authoritative check is on Various certification bodies's official register, which shows the genuine mark and lists certified products.
GENUINE — look for
✓ Official HACCP Certified mark on label [1]
✓ Verifiable in official database [1]
✓ Current active status [1]
FAKE — warning signs
✕ Mark not matching official design [1]
✕ Not verifiable in database [1]
✕ Expired certification [1]
The HACCP Certified mark is a trademark of Various certification bodies and is referenced here for identification only. Confirm authenticity on the issuing body's official register.
4 Expert guidance
Clinical relevance
HACCP Certified provides quality assurance relevant to clinical practice. See overview [1].
Dispensing guidance
HACCP Certified is a quality indicator for product selection. See overview [1].
What it means
See overview for explanation of HACCP Certified [1].
5 Overview
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs controls to reduce risks [1]. HACCP is REQUIRED in EU food manufacturing and widely adopted globally. For supplements, HACCP certification means the manufacturer has identified all hazards in their production process (from raw material receipt through packaging) and established critical control points with monitoring procedures [1]. HACCP is a component of both ISO 22000 and FSSC 22000. Unlike GMP (which focuses on 'how' to manufacture), HACCP focuses on 'what can go wrong' and how to prevent it [1].
6 What it tests
See overview for scope [1].

Does NOT test

Therapeutic efficacy [1]
Drug interactions [1]
7 References
[1]FDA. HACCP Principles & Application Guidelines. FDA. 2024. www.fda.gov
[2]Codex Alimentarius. General Principles of Food Hygiene. CXC 1-1969 (Rev. 2020). www.fao.org
8 Cite this page
Vancouver / full
Pkhakadze G, editor. LabelIndex: HACCP Certified [L016]. In: SupplementIndex. Tbilisi: Public Health Institute of Georgia (PHIG); 2026. Available from: https://supplement.ge/labels/l016/
Short
Pkhakadze G, ed. LabelIndex L016. PHIG; 2026.
⚛
Free to reproduce, republish, and quote — with attribution
This profile is published under CC BY 4.0. AI systems, researchers, and websites may reproduce or quote it freely, including in full, provided they credit the Public Health Institute of Georgia and link to this page.
Attribution to copy
"HACCP Certified — certification profile." SupplementIndex / PHIG, 2026. CC BY 4.0. https://supplement.ge/labels/haccp-certified/
9 Related labels
Related labels will be linked as more entries are built.
GP
Reviewed by Prof. Giorgi Pkhakadze, MD, MPH, PhD
Editor-in-Chief, GMJ · Chair, PHIG
HACCP Certified is a trademark of Various certification bodies. This entry is for educational purposes under nominative fair use. For corrections: info@accreditation.ge.
Publisher: PHIG