What Is HACCP Certification?
The Hazard Analysis and Critical Control Point, otherwise known as HACCP, is a system of safety in food production and pharmaceuticals. The system is used by the Food and Drug Administration and the Department of Agriculture to ensure safe procedures and products. An HACCP auditor is an individual who is aware of the steps of the prevention system. To enter the profession, certification is required.
What is Certification?
HACCP applicators are regulated by the federal government. Certification requires that an applicator is experienced in administering inspections and has the experience and ability to ensure protection and safety with respect to all procedures performed.
Technicians must obtain at least five (5) years of work experience in at least one area of the industry standard, “Auditor’s Body of Knowledge.” One (1) year of work experience must involve decision-making in some capacity. However; an associate’s degree allows a waiver of one (1) year of this requirement. A bachelor’s degree waives three (3) years of the experience necessary to apply to take the certification exam and four (4) years may be waived for a master’s or a doctorate degree.
For HACCP certification, you must have knowledge of at least one of several areas of food and drug safety. Good manufacturing practice, good hygiene practice and/or good agricultural practice certifications are required by most organizations to demonstrate understanding of an effective HACCP system.