The Scope
Hygiene Management Systems (HACCP – GMP) certification verifies that an organisation has implemented effective food safety, hygiene, and quality controls throughout its production and operational processes. The certification focuses on identifying, evaluating, and controlling hazards that may affect food safety, while ensuring compliance with applicable regulatory requirements and industry best practices.
The certification supports organisations in establishing a structured approach to preventing, reducing, or eliminating risks that could impact product quality, safety, hygiene, and consumer health.
The Standard
This certification is based on:
UNI 10854:1999 – Guidelines for the implementation of a HACCP-based self-control system integrated with quality management principles
HACCP (Hazard Analysis and Critical Control Points) methodology
Good Manufacturing Practices (GMP)
Relevant food safety, hygiene, and regulatory requirements
Who Should Apply
Hygiene Management Systems (HACCP – GMP) certification is suitable for organisations operating within the food and agriculture sector that are responsible for ensuring food safety and hygiene throughout the supply chain.
The certification is particularly relevant for:
Food manufacturers and processors
Agricultural producers and farms
Food packaging companies
Food storage and distribution providers
Catering and food service organizations
Restaurants and hospitality businesses
Beverage manufacturers
Food ingredient suppliers
Retailers and organisations involved in food handling and preparation
This certification is ideal for organisations seeking to demonstrate their commitment to food safety, regulatory compliance, quality assurance, and consumer protection while strengthening their reputation and competitiveness in local and international markets.