The short answer: you cannot skip HACCP. EU food law requires food businesses to run a food safety system based on HACCP principles. But the law does not say that every company must hold a third-party HACCP certification. In practice, most European buyers still want to see a certificate, and which one is enough depends on your product and on who you sell to.
What does EU law require for HACCP?
Under the EU’s general food hygiene framework, food businesses must set up, apply and maintain procedures based on HACCP principles: identifying hazards, defining critical control points, monitoring them and keeping records. This is an obligation to have a working system, not just a certificate on the wall.
Each product group also has its own additional rules. Products of animal origin, for example, usually face much stricter requirements than dry spices or rice noodles. So before you invest, confirm the requirements for your specific product with the competent authority or with the Miss Linh team. This article explains the general picture only and is not legal advice.
How do HACCP, ISO 22000, BRC and IFS differ?
| Standard | What it is | When it is typically used |
|---|---|---|
| HACCP | A method for hazard analysis and critical control points; it can be audited and certified | The required foundation in substance; many importers and shops want a certificate |
| ISO 22000 | An international food safety management system standard that includes HACCP | When a buyer wants a fuller management system than HACCP alone |
| BRC (BRCGS) and IFS | Food safety certification schemes developed by the European retail sector, usually GFSI-recognised | Often required by supermarket chains and large distributors |
One note: many large buyers need a GFSI-recognised scheme. ISO 22000 on its own is often not enough for that, while FSSC 22000, which builds on ISO 22000, can be. Ask your buyer directly which schemes they accept rather than guessing.
What do European buyers actually want?
It changes by sales channel:
- Supermarket chains and large wholesalers: usually ask for BRC, IFS or an equivalent scheme, plus supplier audits.
- Restaurants, caterers and Asian shops: often ask for HACCP or ISO as a minimum, together with correct labelling and clear documentation. The exact level differs from buyer to buyer.
- All channels: need labelling and packaging that comply with EU rules, and products that arrive in Europe with enough shelf life.
For small and medium-sized producers this is good news: you do not necessarily have to start with BRC or IFS. A certificate that fits your first sales channel is often a sensible starting point, which you can upgrade as orders grow.
Where should you start preparing?
- Define your product and your first buyer group. Restaurants and small shops are different from supermarkets.
- Check the product-specific rules. Does your product category face extra requirements when entering the EU?
- Review your current system. Does your facility already have HACCP procedures, traceability records, hygiene controls and supplier control for raw materials?
- Choose a reputable certification body and check that the certificate is valid and names the right product scope.
- Prepare the other documents in parallel: EU-compliant labelling, an EORI number and a Dutch VAT number.
How does Miss Linh support you?
Miss Linh (Vietnam Food Europe B.V., Oegstgeest, the Netherlands) is a B2B platform and service provider. Vietnamese producers sell their products in their own name to European businesses: restaurants, caterers, shops, supermarkets and wholesalers. You remain the owner of your products until they are sold; they are stored in a warehouse in the Netherlands, and Miss Linh delivers them to buyers.
On certification, the split is clear: the producer takes care of the required food-safety certificates (for example HACCP or ISO), EU-compliant labelling and packaging, an EORI number and a Dutch VAT number, and Miss Linh helps you with each of these steps. We also advise on whether your product can be sold in the EU, give pricing advice, set up VAT and customs, handle transport and customs clearance to the warehouse, list your products on the platform, do marketing and sales, process orders, collect payment, deliver, and deal with complaints and returns. Miss Linh focuses on small and medium-sized producers, especially women-led businesses.
You can read why and how to become a supplier on Miss Linh, or see the producers already on the platform. If your product falls into a category such as sauces and condiments or rice paper and wrappers, you can see how similar products are presented to European buyers. For specific questions about certification for your product, contact the Miss Linh team; we speak Vietnamese, Dutch and English.
Frequently asked questions
Is HACCP alone enough to sell to Europe?
For many small and medium-sized buyers such as restaurants or shops, HACCP with proper documentation and correct labelling can be a reasonable starting point. Large supermarket chains usually ask for more. The surest way is to ask your buyer what they require.
Can ISO 22000 replace BRC or IFS?
Not always. Each buyer decides which schemes they accept. Large retailers often name the specific scheme they need, so ask before you spend money and time on certification.
Can I start selling without BRC or IFS?
You can, if your sales channel does not require them. It depends on the buyer and the product, so I cannot promise this for every case. Send your product details to Miss Linh for practical advice.
Does Miss Linh obtain certificates on behalf of producers?
No. The producer is responsible for holding the required food-safety certificates, and Miss Linh supports and guides you through these steps.
Where should I confirm the rules?
Confirm with the competent food safety authority or with Miss Linh, because requirements vary by product type and can be updated.