HACCP (Hazard Analysis and Critical Control Points) is a management system that addresses the safety of food through the monitoring of the Critical Control Points (CCPs) identified in the elaboration process.

 It consists of a preventive and systematic approach aimed at the prevention and control of biological, chemical and physical hazards, through anticipation and prevention in order to minimize the risk of deviations that could affect harmlessness and food safety.

HACCP has been standardized by the FAO Codex Alimentarius Commission, and was included as a general principle into EU legislation and the Argentine Food Code (CAA)

What are HACCP certification advantages?
  • It is a globally recognized system that enhances corporate image, and therefore a key to foreign markets. It also assures greater customer satisfaction.
  • It guarantees food safety and removes or reduces to acceptable levels physical, chemical and biological hazards.
  • Resources are managed more efficiently by reducing costs of product destruction, complaints and good recovery.
  • Organization effectiveness. The proposed work methodology involves all the production chain and improves the communication between different areas of the organization.
Prerequisites to HACCP

It is recommended to previously implement GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operating Procedures) and IPM (Integrated Pest Management).

How is HACCP certification process?
  • The process starts when the food producer meets OIA’s representatives to introduce his/her manufacturing process an HACCP Plan.
  • After the certification request and signature of contract, there is an exchange of documents and information as required by HACCP certification program.
  • After the inspection, an inspection report is made and there may or may not appear non-compliances. The customer will get the HACCP certified after a positive report without non-compliances.
  • Then, the cycle restarts for supervision.


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