Royal Caviar Certificates – Highest levels on Safety and Quality

Producing caviar requires not only experience and precision but also strict compliance with legal standards.

Royal Caviar is officially certified under both EU food hygiene law and international wildlife protection law (CITES). This allows us to produce, process, package, and market caviar from sturgeon, in full accordance with the highest hygiene, safety, and conservation standards.

This guarantees uncompromising purity, freshness, and trust – in every gram of our sturgeon caviar.

HACCP-Certification

The Dr. Basikow Sachverständigenbüro GmbH has accredited Royal Caviar GmbH with a high HACCP system standard and excellent hygiene practices.

Our HACCP certificate is issued by an independent, accredited inspection body and renewed annually. It confirms that every stage of production – from processing and packaging to delivery – meets the highest international standards for food safety.
All processes are regularly audited and fully comply with applicable EU regulations.

This ensures the highest level of safety and traceability for our customers and business partners worldwide.

Certifying body:
Dr. Basikow Sachverständigenbüro GmbH
Märkische Allee 76
16548 Glienicke/Nordbahn

Validity:
August 18, 2025 – August 17, 2026 (1 year)

Scope:
Production and distribution of sturgeon caviar products

download HACCP-Certificate (PDF)

EU Approval as a Food Business Operators

Approval under Article 148 of Regulation (EU) 2017/625 in conjunction with Annex II of Regulation (EC) 853/2004, Annex II of Regulation (EC) 852/2004, and § 9 of the German Animal Food Hygiene Ordinance (Tier-LMHV) applies to food businesses that produce, process, or market products of animal origin.

Royal Caviar is approved as a food business operator for fishery products.

Approval number:
BE 80114

Certifying authority:
State Office for Health and Social Affairs Berlin
Turmstraße 21
10559 Berlin

Validity:
Unlimited

Scope:
Approval as a food business operator for fishery products
Repackaging and marketing of fishery products (caviar)

download EU-Approval (PDF)

CITES Certificate as a Caviar Packaging Facility

The authorisation as a packaging facility for caviar from sturgeon (Acipenseriformes spp.) in accordance with Art. 66(7) of Regulation (EC) No. 865/2006 by the Federal Agency for Nature Conservation means that Royal Caviar is licensed to package caviar from protected sturgeon species and mark it with our CITES label.

This ensures that Royal Caviar’s sturgeon caviar trade is legal, traceable, and fully compliant with international species protection regulations.

Registration number:
DE-R18

Certifying authority:
Federal Agency for Nature Conservation
Konstantinstraße 110
53179 Bonn

Validity:
Unlimited

Scope:
Marketing within the European Union of caviar imported into the EU or purchased from other EU businesses, not produced on-site.

download CITES-Certificate (PDF)

HACCP – Safety with System

What is HACCP?

HACCP stands for „Hazard Analysis and Critical Control Points“ – an internationally recognized system designed to ensure food safety across every stage of production, from raw material sourcing to the final product.

At its core, HACCP is a preventive approach:
Rather than reacting to problems after they occur, it focuses on identifying and eliminating potential risks before they can affect product quality or consumer health.
Every process is carefully analyzed, all possible hazards are identified, and key „critical control points” are continuously monitored.

How HACCP Certification Works?

To achieve HACCP certification, Royal Caviar has implemented a comprehensive self-monitoring system built on the seven core HACCP principles.
This includes:

Hazard Analysis – identifying potential biological, chemical, or physical risks.
Critical Control Points (CCPs) – such as temperature thresholds during processing or storage.
Establishing Limits – defining precise parameters that guarantee food safety.
Monitoring Procedures – continuous checks at all control points.
Corrective Actions – immediate measures when a deviation is detected.
Verification – regular validation of the entire system’s effectiveness.
Documentation – detailed records of all inspections and corrective steps.

All requirements are verified through regular audits conducted by independent, accredited institutions.
Only when every standard is met does a company receive the HACCP certificate, which must be renewed annually.

HACCP in Caviar Production

Caviar is among the most delicate natural products in the world.
Maintaining its freshness, purity, and flavor requires flawless control at every step – from fish farming to final delivery.

Our HACCP system ensures:

strict temperature monitoring throughout the entire cold chain,
sterile production rooms with controlled air and climate conditions,
trained specialists who undergo regular hygiene and quality training,
and full traceability of every single batch – all the way back to the origin of the sturgeon.

This rigorous approach guarantees that every spoonful of Royal Caviar meets the highest expectations – in flavor, purity, and safety.

What This Means for You?

For our customers, the HACCP certificate is more than just a formal document – it is a promise.
It represents trust, transparency, and responsibility at every level of our work.

Food safety: Every tin of Royal Caviar is produced under the strictest hygiene conditions.
Traceability: Each batch can be tracked in full detail – from harvest to packaging.
Quality assurance: Our continuous commitment to excellence allows us to maintain our HACCP certification year after year.
International recognition: HACCP is the global benchmark for food safety, trusted by authorities, distributors, and culinary professionals worldwide.

In short:
The HACCP certificate is your guarantee that our caviar not only tastes exquisite – it is also produced under the safest and most controlled conditions possible.

“The highest safety. The purest taste. For the finest caviar”

Dr. G. Reza Korouji
Owner of Royal Caviar