HACCP: Frequently asked questions

Which scope and rules apply?

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.

Is every step a critical control point?

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.

How is practice demonstrated?

The HACCP plan describes how hazards will be controlled; records demonstrate that controls actually operated. Include product descriptions, a confirmed flow diagram and hazard analysis. Link monitoring records to production date, batch and responsible person. Blank forms are not evidence of completed checks.

Are validation and verification the same?

Evidence that a control measure can control its intended hazard supports validation. Checking that the plan is followed and works as intended is verification. A changed recipe, pack, shelf life or production line can require reconsideration of the existing evidence.

How is a new holding step assessed?

A hypothetical business adds a holding step before packing cooked food to its flow diagram. The team evaluates its effect on hazards and existing controls without automatically declaring every new step a critical control point. Explain the control’s supporting evidence, monitoring owner and segregation of affected batches following a deviation. A satisfactory finished-product test alone does not establish that the changed flow is controlled.

Does Kayra make the certification decision?

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

Content checked: 3 October 2026. Scheme rules rely on official sources; record structures and work plans are editorial recommendations. Check the complete requirements and the body’s current scope separately.

• Codex Alimentarius — General Principles of Food Hygiene CXC 1-1969
• FAO — GHP and HACCP toolbox
• Tarım ve Orman Bakanlığı — food hygiene legislation listing
• Tarım ve Orman Bakanlığı — Establishment registration and approval