Hazard Analysis Critical Control Point

HACCPThe Dutch HACCP scheme is a pragmatic tool to develop and implement a food safety system in a systematic way. This scheme is managed by the Dutch Association for Food Safety Certification (SCV).

The criteria for a HACCP-based food safety system and the HACCP-certification protocol were published in 1996 for the first time. Since then it is used by small and large companies to assure food safety during production, processing and handling of food products.
The criteria are based on the 7 HACCP principles and 12 steps from the Codex Alimentarius.

The fourth issue of this scheme (June 2006) had two different options: Option A (system certification) and option B (process certification). Option B obtained the approval of the GFSI. The fifth issue of the Dutch HACCP certification scheme (June 2012) has only one option (system certification). The SCV decided not to apply for GFSI approval anymore. Therefore the fifth issue could remain simple and the focus on the HACCP principles could be retained.

Because the HACCP scheme has no GFSI approval the acceptance of this certificate by international retail organizations is limited. This scheme is mainly used by companies who sell their products to hotel and catering industry, institutions and other trading and food manufacturing companies.

ISACert is fully accredited by the Dutch RvA for granting HACCP certificates in the food sectors: farming, processing of perishable vegetal products and animal products and products with a long shelf life at ambient temperature, logistics: storage and transport, and distribution: trade and retail.
More information can be found on the website of the SCV.