HACCP certification of hazard analysis and critical control point systems
We certify systems built on the HACCP principles in Bulgaria under the established certification procedures of CERTIND S.A. The audit is conducted in Bulgarian, and you will receive a tailored quote within two hours. If you need an internationally recognized, accredited food safety certificate, see ISO 22000 and FSSC 22000.
- Certification bodyCERTIND S.A.
- Auditin Bulgarian, at your premises
- Quotewithin 2 hours during business hours
The standard at a glance
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to identifying, assessing and controlling hazards in food and beverages. The system protects consumer health by eliminating hazards or reducing them to acceptable levels during the process itself, rather than relying on inspection of the finished product.
There are three types of hazard — biological, chemical and physical. For each one, the system determines where in the process it can arise, which points are critical to controlling it and what is done when control goes outside the limits.
As well as protecting the consumer, a working system reduces losses from contaminated or spoiled raw materials and products and gives the organization evidence that it produces safe food — useful in an inspection or a dispute.
HACCP is not an ISO standard but a set of Codex Alimentarius principles enshrined in legislation. That is why the system can be certified on its own or serve as the basis for ISO 22000 and FSSC 22000.
Where it applies — “from farm to fork”
- Agricultural production — crop production, livestock farming, primary production.
- Production of food and supplements — processing, production of beverages and food supplements.
- Food preparation and handling — handling, portioning, packing.
- Food distribution — storage, transport and logistics with temperature control.
- Restaurants and food service — restaurants and cafés, catering, canteens and fast-food outlets.
The core of the system
The seven principles of HACCP
The principles are the same for the production floor, the restaurant and the warehouse — only the way you apply them changes. Select a principle to see what it means in practice.
You identify all biological, chemical and physical hazards at each step of the process and assess which of them are significant.
- List of hazards by process step
- Assessment of likelihood and severity
- Control measures for significant hazards
You determine the points at which control is essential to prevent the hazard or reduce it to an acceptable level.
- A decision tree for each significant hazard
- Distinguishing CCPs from prerequisite programmes
- Justification of the choice
For each CCP you set measurable limits that separate safe from unsafe product.
- Heat treatment temperature and time
- pH, water activity, concentration
- Based on regulations and scientific data
You plan who measures, when and how, so that it is clear that each CCP stays within its limits.
- Person responsible and measurement frequency
- Instruments in good working order and verified
- Records of every measurement
You describe in advance what is done when a limit is breached — and what happens to the product.
- Action on the product — hold, rework, disposal
- Eliminating the cause
- Records for every case
You check whether the system really works — not just whether it is described on paper.
- Internal audits and review of records
- Laboratory testing and calibration
- Review when the process changes
You maintain the documentation and records that prove the system works consistently.
- HACCP plan and process flow diagrams
- Monitoring and corrective action records
- Retention and traceability
What the system controls
The three types of hazards in food
Hazard analysis starts with the question of what could harm the consumer. The standard classification has three groups — and for each of them the system provides control measures.
How they are controlled
- Biological
Microorganisms and pests
Pathogenic bacteria, viruses, moulds, parasites. Controlled through temperature control, hygiene, time limits and processing.
- Chemical
Substances in raw materials and the process
Residues of chemical agents, detergents, allergens, migration from packaging. Controlled through specifications, dosing and segregation.
- Physical
Foreign bodies in the product
Metal, glass, plastic, wood. Controlled through filters, sieves, metal detectors, maintenance and glass control rules.
- Prevention instead of finished-product testing
The logic of HACCP
The system places the emphasis on eliminating hazards in the process, not on checking the end product.
- Responsibility of the food business operator
Who is responsible
With the introduction of HACCP, responsibility for food safety lies with the manufacturer and the distributor.
- A basis for official controls
During inspections
The implemented system and its records make official controls more effective and serve as evidence in a dispute.
How it is built
The twelve steps of implementation
The principles are applied in an established sequence: five preliminary steps followed by the seven principles. The auditor follows the same order.
- 01Assembling the team
People who know the product and the process — food technologist, production, maintenance, quality.
- 02Product description
Composition, processing, packaging, shelf life, storage and distribution conditions.
- 03Intended use
Who the product is for and how it will be used, including vulnerable consumer groups.
- 04Process flow diagram
All steps — from receipt of raw materials to dispatch.
- 05On-site verification
The diagram is checked against the actual process across all shifts.
- 06Hazard analysis
Hazards by process step, assessment and control measures.
- 07Determining the CCPs
The points at which control is essential.
- 08Critical limits
The measurable limits for each CCP.
- 09Monitoring
Who measures and records, when and how.
- 10Corrective actions
What is done in the event of a deviation and what happens to the product.
- 11Verification
Checking that the system works — audits, testing, calibration.
- 12Documentation
The plan, the procedures and the records that prove it.
Prerequisite programmes — hygiene, maintenance, pest control, staff training, traceability and recall — form the foundation. Without them there are far too many critical points and the system does not work.
How HACCP certification works
The process is the same for every organization and follows ISO/IEC 17021-1, the international standard for certification bodies. Only the audit duration differs — it depends on the number of employees, the sites and the complexity of the activity.
The process in detail- 01 Enquiry and quoteYou describe your activity, number of employees and sites. You receive a quote with the scope, audit duration and price.within 2 hours during business hours
- 02 Contract and audit planOnce the contract is signed, we agree the dates, the scope and the audit team.dates that suit you
- 03 Stage 1 — readiness reviewThe auditor reviews the HACCP plan, the process flow diagrams, the hazard analysis and the prerequisite programmes, and assesses readiness.documents, scope, readiness
- 04 Stage 2 — on-site auditProduction is checked on site — the diagram against the actual process, the critical points, monitoring, records and hygiene across shifts.in Bulgarian, at your premises
- 05 Corrective actionsIf nonconformities are found, you are given a deadline to correct them and submit evidence.only if needed
- 06 Decision and certificateAn independent certification decision and issue of the certificate by CERTIND S.A.certificate from CERTIND S.A.
What the price of HACCP certification depends on
The price of the certificate is not fixed, because it is calculated from several factors, including the audit days your organization requires, which are determined under the mandatory document IAF MD 5.
ISO certification pricing- 01Number of employeesThe main factor — it determines the size of the audit. Part-time staff are counted too.
- 02Number of sitesEach site is audited or checked on a sample basis — under the IAF MD 1 rules for multi-site organizations.
- 03Product groups and processesSeveral technologies and product groups mean more hazards and more critical points.
- 04System scopeWhich products, processes and sites are covered by the certificate.
- 05Combining with another standardIf you add ISO 22000 or FSSC 22000 to HACCP, the audit is combined and more efficient than two separate ones.
- 06The full three-year cycleIn addition to the initial audit, plan for the annual surveillance audits and recertification after three years.
A consultant to implement the system is a separate cost. A certification body cannot provide consultancy to the organizations it certifies — this is an impartiality requirement under ISO/IEC 17021-1.
Describe your activity, number of employees and sites — within two hours during business hours you will receive a quote with scope and price.
Exact quote within 2 hoursQuestions and answers
Frequently asked questions about HACCP
Answers to the questions our clients ask most often before certification.
Is a HACCP system mandatory?
Yes, for food business operators. Regulation (EC) No 852/2004 requires the implementation and maintenance of procedures based on the HACCP principles, and the Bulgarian Food Act requires such a system in food industry businesses. The certificate is voluntary — it demonstrates the system to clients and partners.
What is the difference between HACCP, ISO 22000 and FSSC 22000?
HACCP is the set of principles for controlling hazards. ISO 22000 is an international management system standard that incorporates these principles and adds requirements for management, communication and improvement. FSSC 22000 is a GFSI-recognized certification scheme that builds on ISO 22000 and adds prerequisite programmes and additional requirements. ISO 22000 · FSSC 22000.
How much does HACCP certification cost?
The price depends mainly on the number of employees, the sites and the complexity of production. That is why every quote is tailored. You will find a guide to the factors on the Pricing page, and you receive an exact quote within 2 hours of your enquiry.
How long do implementation and certification take?
The overall timeframe depends on readiness: diagrams prepared, hazard analysis carried out, prerequisite programmes in place and records kept. If nonconformities are found, time for the corrective actions is added.
Do I need a consultant to get certified?
It is not mandatory — many organizations use consultants because they have the experience and qualifications needed to conduct the internal audit in line with the auditing standard ISO 19011:2026 — Guidelines for auditing management systems. The consultant must be independent of the certification body: the body that certifies you cannot provide you with consultancy on the same system. This is an impartiality requirement under ISO/IEC 17021-1.
Can a small business — a restaurant or a patisserie — implement HACCP?
Yes. The principles are applied in proportion to the activity: for a small business the diagrams are short, there are few critical points, and much of the control is provided by the prerequisite programmes — hygiene, temperature control, traceability.
What does the auditor check on site?
Whether the diagram matches the actual process, whether the critical points are justified, whether monitoring is carried out and recorded, what happens in the event of a deviation, and whether the prerequisite programmes work across all shifts.
What certificate do I receive?
A certificate from CERTIND S.A. for a system built on the HACCP principles, valid for three years with an annual surveillance audit. If a client or retail chain requires a certificate under the IAF mark or one recognized by GFSI, the appropriate solutions are ISO 22000 and FSSC 22000.
What language is the audit conducted in?
In Bulgarian, on site at your premises. The system documentation can be in Bulgarian.
Standards that combine with HACCP
HACCP is the foundation. The international food safety standards and schemes that clients and retail chains often require build on it.
All standards
ISO 22000Food safetyThe international management system standard that incorporates the HACCP principles.To the standard 
FSSC 22000GFSI-recognized schemeRequired by retail chains and international clients.To the standard 
ISO 9001Quality managementCombined with food safety in one management system.To the standard 
ISO 14001Environmental managementFor businesses with wastewater, packaging and energy consumption.To the standard
Useful articles on HACCP
All articles- 01BasicsWhat does the law require for HACCP?The seven principles, the records and when a certificate makes sense.
- 02FoodHow does ISO 22000 differ from FSSC 22000?What each one covers and which scheme retail chains require.
- 03FSSC 22000Why is an FSSC 22000 certificate needed?GFSI recognition and the requirements of international clients.
- 04New versionWhat does FSSC 22000 Version 7 bring?The changes and the transition deadlines for certified organizations.
HACCP · Free quote
Ready for HACCP certification?
Describe your activity, product groups and sites — you will receive a quote with scope and price before you make any commitment.
- Quote within 2 hoursWith scope and price, during business hours.
- Audit in BulgarianOn site, by auditors who know your sector.
- Certificate from CERTIND S.A.For a system built on the HACCP principles.