Case Study: RED TART PASTRY SOLE PROPRIETORSHIP LLC
Maintaining Food Safety Through HACCP Certification with NORMEIRA
RED TART completed its HACCP Certification in UAE with NORMEIRA through an independent certification process focused on food-safety requirements.
- Client: RED TART PASTRY SOLE PROPRIETORSHIP LLC
- Location: Abu Dhabi, UAE
- Employees: 11
- Certification: : HACCP Certification
- Certification Scope: : Production of Tart Shell and Other Pastry Products
- Certification Body: NORMEIRA Standardization Certifications
- Accreditation: EIAC
- Initial Certification: June 2023
- First Surveillance Audit: June 2024
- Second Surveillance Audit: June 2025
- Re-Certification: June 2026
Client Overview
RED TART PASTRY SOLE PROPRIETORSHIP LLC is a pastry products manufacturer based in Abu Dhabi, UAE, specializing in the production of tart shells and other pastry products. The organization is committed to maintaining consistent production practices and ensuring that food safety is effectively managed throughout its relevant production activities.
As part of its commitment to food safety and customer confidence, Red Tart Pastry implemented a Hazard Analysis and Critical Control Point (HACCP) system and successfully progressed through initial certification, surveillance assessments, and recertification. With a workforce of 11 employees, the organization maintains a focused operational structure appropriate to its pastry manufacturing activities.
The Certification Objective
Red Tart Pastry pursued HACCP certification to establish and
maintain a systematic approach to identifying, evaluating, and controlling
potential food safety hazards associated with its production activities.
The HACCP system provides a structured framework for:
- Identifying and assessing potential food safety hazards
- Establishing appropriate control measures
- Monitoring relevant stages of the production process
- Maintaining appropriate food safety procedures and records
- Supporting consistent food safety practices
- Maintaining and continually improving the HACCP system
Through the implementation and continued maintenance of its HACCP system, Red Tart Pastry demonstrates its commitment to maintaining appropriate food safety controls within its defined scope.
The NORMEIRA Certification Journey
NORMEIRA Standardization Certifications conducted independent conformity assessments of Red Tart Pastry's HACCP system within the organization's defined certification scope. The certification journey began with the initial certification assessment in June 2023, followed by two surveillance assessments and the successful completion of the recertification cycle in June 2026.
June 2023: Initial HACCP Certification
NORMEIRA conducted the initial certification assessment of Red Tart Pastry's HACCP system against the applicable certification requirements and within the organization's defined scope. Following the applicable certification process and certification decision, Red Tart Pastry achieved HACCP certification for the Production of Tart Shell and Other Pastry Products.
June 2024: First Surveillance Assessment
The first surveillance assessment was conducted in June 2024 as part of the ongoing certification cycle. The assessment provided an independent evaluation of the continued implementation and maintenance of the organization's HACCP system within the applicable scope.
June 2025: Second Surveillance Assessment
The second surveillance assessment was completed in June 2025, providing a further independent assessment of the organization's continued conformity and maintenance of its food safety controls.
June 2026: Recertification
Red Tart Pastry successfully completed its recertification assessment in June 2026, continuing its HACCP certification into a further certification cycle. The successful recertification demonstrates that the organization has continued to maintain its HACCP system and its structured approach to food safety throughout the certification cycle.
The four-stage journey demonstrates that HACCP certification is not simply a one-time achievement. Continued certification involves ongoing assessment and maintenance of the food safety system.
HACCP and Food Safety Management
Red Tart Pastry's HACCP system provides a systematic framework for managing potential food safety hazards associated with its production of tart shells and other pastry products.
Hazard Identification and Control: HACCP supports the systematic identification and assessment of potential food safety hazards and the establishment of appropriate measures to control them.
Process Monitoring: The system provides a structured approach to monitoring relevant aspects of the production process and maintaining appropriate food safety controls.
Documentation and Records: Maintaining relevant procedures, monitoring records, and supporting documentation helps demonstrate the continued implementation of the HACCP system.
Continual Maintenance: Regular surveillance and recertification assessments provide independent evaluation of the continued maintenance and implementation of the organization's food safety system.
Together, these elements provide Red Tart Pastry with a structured approach to maintaining food safety throughout its defined production activities.
Independent Certification by NORMEIRA
As the independent certification body, NORMEIRA Standardization Certifications assessed Red Tart Pastry's HACCP system against the applicable certification requirements within the agreed certification scope.
Certification provides an independent conformity assessment of an organization's food safety system and can provide customers, business partners, regulators, and other interested parties with greater confidence that the system has been evaluated against applicable requirements.
NORMEIRA is EIAC-accredited, supporting confidence in the competence, impartiality, and consistency of its certification activities. Our role as a certification body is to conduct an independent assessment and make a certification decision based on demonstrated conformity with the applicable requirements.
The Outcome
RED TART PASTRY SOLE PROPRIETORSHIP LLC successfully maintained HACCP certification through NORMEIRA, progressing through the complete certification cycle:
- Initial Certification — June 2023
- First Surveillance Assessment — June 2024
- Second Surveillance Assessment — June 2025
- Recertification — June 2026
The certification journey follows a structured HACCP certification process, including assessment of the organization's food-safety controls and conformity against applicable requirements. For Red Tart Pastry, maintaining HACCP certification provides continued independent recognition of its food safety system within its defined scope of production activities.
Client Feedback
““The HACCP certification process has helped us in a more structured approach to food safety and ensure readiness to pursue production activities locally and build trust with clients in the GCC and beyond. Continuing through surveillance and re-certification has also helped us maintain our commitment to food safety and customer confidence. We appreciate the professional approach and support provided throughout our certification journey.”
—Mr. Abdalla Al Ghannam
Managing Director
RED TART PASTRY SOLE PROPRIETORSHIP LLC
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