The criteria for a HACCP-based food safety system and the HACCP-certification protocol were published in 1996 for the first time. Since then it is used by small and large companies to assure food safety during production, processing and handling of food products.
The criteria are based on the 7 HACCP principles and 12 steps from the Codex Alimentarius.
Because the HACCP scheme has no GFSI approval the acceptance of this certificate by international retail organizations is limited. This scheme is mainly used by companies who sell their products to hotel and catering industry, institutions and other trading and food manufacturing companies.