HACCP Certification in Qatar – Food Safety Requirements, Controls & Compliance | Get Certified with SCS

Food businesses in Qatar operate under food-safety requirements covering the preparation, processing, storage, transportation, distribution and sale of food. For organizations looking for a systematic approach to preventing food-safety hazards, HACCP certification in Qatar provides a practical framework for identifying hazards and establishing controls at critical stages of food operations.

HACCP stands for Hazard Analysis and Critical Control Point. It focuses on preventing food-safety problems by identifying significant biological, chemical and physical hazards, determining where control is essential and establishing monitoring and corrective-action procedures.

HACCP is particularly relevant to food factories, food manufacturers, restaurants, hotels, catering companies, central kitchens, bakeries, meat and poultry businesses, seafood operations, dairy businesses, food warehouses, distributors and food-related importers and exporters.

Qatar has specific regulatory considerations that food businesses should understand. Law No. 8 of 1990 on the Regulation of Human Food Control addresses activities including preparation, processing, packaging, importing, exporting, transporting, storing and selling food. The law is listed as in force by Qatar's Al Meezan legal portal.

For food factories, Qatar's Ministry of Public Health has also issued Circular No. 2/2020 requiring a Food Safety Management System based on HACCP as a minimum requirement.

SCS can discuss the applicable HACCP certification requirements, scope and certification arrangements for businesses operating in Qatar.

What Is HACCP Certification in Qatar?

HACCP certification is an independent assessment of an organization's HACCP-based food-safety system within a defined scope.

The purpose is to determine whether the organization has identified significant food-safety hazards and established appropriate controls for them.

A HACCP system normally addresses:

• Food-safety hazard identification
• Hazard analysis
• Critical Control Points (CCPs)
• Critical limits
• Monitoring
• Corrective action
• Verification
• HACCP records
• Review of food-safety controls

The HACCP system should reflect the organization's actual operation.

A restaurant, bakery, seafood processor, central kitchen and food factory can have very different hazards and Critical Control Points.

Qatar HACCP Requirements for Food Businesses

HACCP requirements in Qatar depend on the organization's food activity, processes and applicable regulatory requirements.

A practical HACCP system normally requires the organization to establish controls for the following areas.

Identify Food-Safety Hazards

The organization should identify hazards that could make food unsafe.

These can include:

Biological hazards

• Bacteria
• Viruses
• Parasites
• Microbiological growth

Chemical hazards

• Cleaning chemicals
• Allergens
• Pesticide residues
• Chemical contamination
• Incorrect use of additives

Physical hazards

• Metal
• Glass
• Plastic
• Stones
• Other foreign materials

Determine Critical Control Points

A Critical Control Point is a stage where control is essential to prevent, eliminate or reduce a significant food-safety hazard to an acceptable level.

Depending on the process, CCPs may involve:

• Cooking
• Heat treatment
• Pasteurization
• Chilling
• Freezing
• Metal detection
• Other process-specific controls

Establish Critical Limits

Critical limits provide measurable criteria for determining whether a CCP is under control.

Depending on the operation, critical limits can relate to:

• Temperature
• Time
• pH
• Processing conditions
• Detection performance
• Other measurable parameters

Establish Monitoring

The HACCP plan should define:

• What is monitored
• How it is monitored
• Who performs monitoring
• Monitoring frequency
• Required records

Establish Corrective Action

When a critical limit is not achieved, the organization should have a defined response.

This can include:

• Holding affected food
• Investigating the cause
• Correcting the process
• Evaluating affected products
• Recording the action
• Preventing recurrence

Verify the HACCP System

Verification can include:

• Internal audits
• Record review
• Calibration
• Testing
• HACCP plan review
• Corrective-action review
• Monitoring verification

HACCP Requirements for Food Factories in Qatar

Food factories are an important area of HACCP implementation in Qatar.

The Ministry of Public Health issued Circular No. 2/2020 – Mandate of Application of Food Safety Management System in the Factories. The circular requires food factories to apply a Food Safety Management System based on Hazard Analysis and Critical Control Points (HACCP) as a minimum requirement.

For food manufacturers, HACCP controls may cover:

• Raw-material receiving
• Supplier controls
• Ingredient inspection
• Storage
• Production
• Processing
• Temperature control
• Cleaning and sanitation
• Allergen management
• Cross-contamination prevention
• Packaging
• Finished-product controls
• Product release
• Traceability
• Storage
• Distribution
• Corrective action

The HACCP plan should be developed around the actual products and manufacturing processes.

Food Manufacturing Activities That Can Use HACCP

HACCP can be relevant to Qatar businesses producing:

• Processed foods
• Frozen foods
• Ready-to-eat foods
• Dairy products
• Meat products
• Poultry products
• Seafood products
• Beverages
• Bakery products
• Confectionery
• Sauces and prepared foods
• Packaged food products

Qatar Ministry of Public Health Food-Service HACCP Requirements

HACCP is also relevant to Qatar's food-service sector.

The Ministry of Public Health's Food Safety Code of Practice for Food Services uses a HACCP-based approach to food-safety controls and covers food-service establishments including restaurants, caterers and central kitchens.

The guidance addresses areas including prerequisite programmes, operational controls, preparation, display, packaging, labelling, traceability, recall, non-conformity and complaints.

This makes HACCP relevant to businesses where food is prepared, handled, stored or served to consumers.

HACCP Controls for Restaurants in Qatar

Restaurant HACCP controls can include:

• Approved suppliers
• Receiving checks
• Chilled and frozen storage
• Food preparation
• Cooking
• Hot holding
• Cold holding
• Reheating
• Cross-contamination prevention
• Allergen controls
• Cleaning and sanitation
• Personal hygiene
• Food-safety records

HACCP for Catering Companies and Central Kitchens

Catering companies and central kitchens may have more complex food flows because food can be prepared in bulk, transported and served at another location.

The HACCP system should therefore consider the complete process:

Receiving → Storage → Preparation → Cooking → Cooling/Holding → Transportation → Service

Controls should be established according to the actual food operation.

Qatar Food Safety Law and HACCP Compliance

Qatar's food-safety legal framework is an important consideration when developing HACCP controls.

Law No. 8 of 1990 on the Regulation of Human Food Control is listed as in force by Qatar's Al Meezan legal portal.

The law addresses food circulation activities including preparation, processing, packaging, importing, exporting, transporting, delivering, storing and selling food.

It also addresses food that is harmful, contaminated, damaged, rotten or otherwise unsuitable for human consumption.

For businesses, this means food-safety controls can extend beyond manufacturing and include:

• Food premises
• Food preparation
• Processing
• Packaging
• Storage
• Transportation
• Import
• Export
• Distribution
• Food handling

HACCP should therefore be implemented alongside the applicable Qatar laws, regulations, government requirements and food-business approvals.

Does HACCP Replace Qatar Food Licences or Approvals?

No.

HACCP certification should not be presented as a replacement for applicable Qatar government licences, registrations, approvals, inspections or food-product requirements.

HACCP provides a structured approach for controlling food-safety hazards within the organization's operations.

Businesses should determine the government requirements applicable to their specific food activity.

HACCP Controls for Major Qatar Food Industries

HACCP for Restaurants in Qatar

Restaurants can use HACCP to control food receiving, storage, preparation, cooking, holding, serving, cleaning and cross-contamination risks.

HACCP for Hotels in Qatar

Hotel kitchens, restaurants, buffets, banqueting operations, room-service food preparation and food stores can be included within an appropriate HACCP scope.

HACCP for Bakeries in Qatar

Bakery HACCP controls can cover ingredient receiving, dry storage, refrigerated ingredients, mixing, baking, cooling, packaging, allergen management and finished-product storage.

HACCP for Meat and Poultry Businesses

Controls can cover receiving, chilled and frozen storage, processing, cooking, chilling, packaging and prevention of cross-contamination.

HACCP for Dairy Businesses

Dairy HACCP controls can address raw-material acceptance, processing, applicable heat treatment, cooling, packaging and refrigerated storage.

HACCP for Seafood Businesses

Seafood businesses can use HACCP to address temperature control, handling, contamination prevention, storage, processing and transportation.

HACCP for Food Warehouses

Food warehouses can apply HACCP principles to:

• Receiving
• Storage
• Temperature monitoring
• Pest control
• Stock rotation
• Packaging integrity
• Traceability
• Dispatch

HACCP for Food Distributors

Distributors can use HACCP controls for storage, product handling, temperature management, transportation and traceability.

HACCP for Food Importers and Exporters

HACCP can help establish systematic controls over suppliers, receiving, storage, temperature, traceability and distribution.

Separate Qatar import/export and product requirements continue to apply.

What Is Checked During a HACCP Certification Audit in Qatar?

A HACCP certification audit evaluates whether the organization's HACCP system is established and implemented within the agreed certification scope.

Depending on the organization, the audit can examine:

• HACCP team responsibilities
• Product descriptions
• Intended use
• Process-flow diagrams
• Hazard analysis
• Hazard-control measures
• Critical Control Points
• Critical limits
• Monitoring procedures
• Corrective actions
• Verification
• Prerequisite programmes
• Cleaning and sanitation
• Pest control
• Allergen controls
• Traceability
• Food-safety records
• Implementation evidence

The auditor should assess the organization's actual operations rather than relying only on documented procedures.

For example, if cooking is identified as a CCP, the audit may examine whether the defined critical limit is monitored and whether records demonstrate that the process remained under control.

HACCP Certification in Doha and Other Qatar Locations

SCS can discuss HACCP certification requirements for businesses operating across Qatar.

HACCP Certification in Doha

Doha has a broad range of restaurants, hotels, catering businesses, central kitchens, bakeries, food distributors, food manufacturers and food-service operations.

HACCP Certification in Al Rayyan

HACCP can be relevant to restaurants, catering companies, food distributors, bakeries and food-processing businesses in Al Rayyan.

HACCP Certification in Al Wakrah

Food-service, catering, storage, distribution and food-related businesses in Al Wakrah can consider HACCP according to their operations.

HACCP Certification in Al Khor

HACCP can be relevant to hospitality, restaurants, seafood-related operations, food distribution and other food businesses in Al Khor.

HACCP Certification in Umm Salal

Restaurants, bakeries, catering operations, food warehouses and other food businesses in Umm Salal can consider HACCP certification.

HACCP Certification in Lusail

Hotels, restaurants, catering companies and other food-service businesses operating in Lusail can use HACCP according to their food activities.

HACCP Certification in Mesaieed

Food-service, catering, storage and supply operations associated with industrial activities in Mesaieed can consider HACCP according to their activities.

HACCP Certification in Ras Laffan

Food-service, catering, supply and related operations serving industrial facilities in Ras Laffan can consider HACCP based on their activities.

HACCP certification enquiries can also come from businesses operating in Dukhan, Al Daayen and other Qatar locations.

The certification scope should identify the actual site or sites, food activities and processes covered.

Documents Required for HACCP Certification in Qatar

The documentation required depends on the organization's activities and certification scope.

Typical HACCP documentation can include:

• HACCP scope
• Product information
• Process-flow diagram
• Hazard analysis
• CCP identification
• Critical limits
• Monitoring records
• Corrective-action records
• Verification records

Additional business or regulatory documents may apply depending on the type of food operation.

HACCP Certification Process in Qatar

Step 1 – Define the HACCP Scope

Identify the products, processes, locations and food activities to be covered.

Step 2 – Review Existing Controls

Evaluate current food-safety procedures and identify gaps.

Step 3 – Develop the HACCP Plan

Complete the hazard analysis and establish appropriate CCPs, critical limits and monitoring arrangements.

Step 4 – Implement the Controls

Employees responsible for food operations should implement the HACCP procedures.

Step 5 – Maintain Evidence

Monitoring, corrective-action and verification records should demonstrate that the controls are operating.

Step 6 – Certification Audit

The certification body evaluates the HACCP system against the applicable certification requirements and agreed scope.

Step 7 – Certification

Following successful completion of the certification process, certification can be issued for the defined scope.

HACCP Certification Cost in Qatar

The HACCP certification cost in Qatar depends on the organization's specific circumstances.

Important factors can include:

• Number of employees
• Number of locations
• Food products
• Production processes
• Certification scope
• Operational complexity
• Existing HACCP documentation
• Audit requirements

A small restaurant and a large food factory will not necessarily require the same audit arrangements.

SCS can review the proposed scope and business activities before providing a quotation.

Benefits of HACCP Certification in Qatar

The key benefits are straightforward:

• Better hazard control: Identifies significant food-safety risks before they become problems.
• Consistent processes: Establishes defined controls for critical food-safety activities.
• Customer confidence: Provides independent evidence that the HACCP system has been assessed.
• Compliance support: Helps organize food-safety procedures and records.
• Business opportunities: Can support customer, supplier and tender requirements where HACCP certification is requested.

HACCP and ISO 22000 in Qatar

HACCP and ISO 22000 are related, but they are not the same certification.

HACCP focuses primarily on identifying and controlling significant food-safety hazards.

ISO 22000 provides a broader Food Safety Management System framework that incorporates hazard-based food-safety controls together with additional management-system requirements.

A Qatar business should select the appropriate certification according to its regulatory, customer, contractual and commercial requirements.

For organizations specifically looking for ISO 22000 certification in Qatar, SCS maintains a separate article covering the broader FSMS topic, Qatar food-safety laws, MOPH requirements and ISO 22000 certification. This article intentionally keeps the comparison limited so that the HACCP page remains focused on HACCP certification and hazard-control requirements.

Why Choose SCS for HACCP Certification in Qatar?

When selecting a HACCP certification provider, businesses should consider whether the certification arrangements match their actual food activities and proposed scope.

Relevant considerations can include:

• Certification scope
• Food-sector experience
• Audit methodology
• Certification requirements
• Qatar coverage
• Certification arrangements
• Business-specific scope

SCS can discuss HACCP certification requirements for organizations operating across different parts of the Qatar food chain, including:

• Food factories
• Food manufacturers
• Restaurants
• Hotels
• Catering companies
• Central kitchens
• Bakeries
• Dairy businesses
• Meat and poultry businesses
• Seafood businesses
• Food warehouses
• Food distributors
• Food importers and exporters

Get HACCP Certification in Qatar with SCS

If your business operates a food factory, restaurant, hotel, catering company, central kitchen, bakery, seafood operation, dairy business, meat or poultry facility, food warehouse, distribution company or other food-related operation in Qatar, SCS can discuss the HACCP certification requirements applicable to your organization.

Whether you operate in Doha, Al Rayyan, Al Wakrah, Al Khor, Umm Salal, Lusail, Mesaieed, Ras Laffan, Dukhan, Al Daayen or another Qatar location, the certification scope can be developed around your actual food-safety activities.

Start your HACCP certification enquiry with SCS.

Contact SCS: https://www.scscertification.com/contactus.php