HACCP: Is it mandatory? Legal and customer conditions

Is it mandatory? Legal and customer conditions

HACCP-based procedures and a commercial HACCP certificate are different. For Türkiye, determine the operator’s duty using the Food Hygiene Regulation’s activity and primary-production distinctions; do not assume one private certificate is compulsory for every farm or food business. Purchasing certification cannot transfer required hygiene and hazard-control responsibility. Examine Ministry registration or approval and any customer-requested external assessment separately.

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.

Example decision: a scope change

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.

Independent decision and consultancy

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