Define the product and process boundary

HACCP controls biological, chemical and physical hazards rather than relying only on testing finished products. Start with composition, intended use, consumer groups and the production flow. State where storage, rework and outsourced operations enter and leave the plan.

Establish hygiene and verify the flow

A list of critical control points cannot replace cleaning, personal hygiene, pest management and cross-contamination controls. Check the flow diagram during real production. If unpacking or holding is missing from the diagram, reconsider the hazards at that stage.

Select a control point for a reason

For each significant hazard, explain the control measure and why it is adequate. Every operation is not automatically a critical control point. When selecting a temperature step, define the critical limit, monitoring responsibility and how affected product will be isolated after a deviation.

Preparation outputs and decision authority

Kayra can advise on process review, planning and implementation records. Codex and FAO do not issue HACCP certificates to businesses. If an external certificate is requested, identify its assessment programme and issuing body separately. In Türkiye, food establishment registration/approval is a Ministry of Agriculture and Forestry procedure; consultancy or a private certificate does not replace it.

Official sources and review scope

Sources checked: 3 October 2026. The actual product and process require a business-specific assessment.