Build a food safety system that prevents hazards before they happen
HACCP (Hazard Analysis and Critical Control Points) is a globally recognised, systematic approach to food safety that identifies, evaluates, and controls hazards at every stage of the food production process — biological, chemical, and physical. Rather than testing the final product, HACCP builds prevention into the process itself, based on the Codex Alimentarius principles developed by the FAO and WHO.
We help you design, document, and implement a HACCP system, and prepare you for certification by an accredited certification body.
Who needs this?
| Applies to you if… | |
|---|---|
| Food manufacturers | You produce, process, or pack food or beverage products |
| Food exporters | You export to markets (EU, US, Gulf) that require HACCP or equivalent as a condition of entry |
| Food service & catering | You run large-scale kitchens, catering operations, or supply to institutions |
| Storage & logistics | You warehouse, transport, or distribute food products |
| Ingredient & packaging suppliers | You supply raw materials or packaging that contacts food, to certified manufacturers |
How it relates to other standards
HACCP forms the food-safety core of broader systems like ISO 22000 and FSSC 22000. In India, HACCP principles are also embedded into FSSAI’s licensing requirements for certain categories. Many buyers — especially export customers — treat HACCP certification as a baseline expectation, not a differentiator.
Typical timeline: 6–10 weeks from gap assessment to certification audit, depending on facility readiness and corrective action closure time.
Step 1 — Gap assessment
We evaluate your current facility, processes, and documentation against HACCP’s seven principles to identify what’s missing before formal implementation begins.
Step 2 — Pre-requisite programs (PRPs)
Foundational hygiene programs are verified or established first — Good Manufacturing Practices (GMP), sanitation procedures, pest control, water quality, and staff hygiene — since HACCP is built on top of these.
Step 3 — Hazard analysis
For every step in the process — receiving, storage, processing, packaging, dispatch — we identify potential biological, chemical, and physical hazards and assess their likelihood and severity.
Step 4 — Identify Critical Control Points (CCPs)
Using the CCP decision tree, we pinpoint the specific steps where control is essential to prevent, eliminate, or reduce a hazard to an acceptable level (e.g. cooking temperature, metal detection, pH control).
Step 5 — Set critical limits and monitoring procedures
Measurable limits are defined for each CCP (temperature, time, pH, etc.), along with who monitors them, how often, and using what equipment.
Step 6 — Corrective actions and verification
Procedures are documented for what happens when a critical limit is breached, plus verification activities (calibration checks, record review, periodic testing) to confirm the system is working.
Step 7 — Documentation and record-keeping system
A complete HACCP plan is compiled — hazard analysis, CCP schedule, monitoring logs, corrective action records — along with staff training on maintaining it.
Step 8 — Certification audit
An accredited certification body conducts a two-stage audit — documentation review followed by an on-site assessment — before issuing the HACCP certificate, typically valid for three years with annual surveillance audits.
About the facility
About current food safety practices
HACCP-specific documentation (developed during implementation)
Notes
Prevents food safety incidents before they occur
By controlling hazards at critical points in the process rather than inspecting finished goods, HACCP catches problems when they’re cheapest and easiest to fix.
Opens export markets
Many international buyers and regulators require HACCP or an equivalent as a condition of import — certification removes a common barrier to entering EU, US, and Gulf markets.
Reduces recall and liability risk
Documented control points and monitoring records mean issues are traceable to their source quickly, limiting the scope and cost of any recall.
Builds buyer and retailer confidence
Large retailers, institutional buyers, and food service chains increasingly require HACCP certification from suppliers as a pre-qualification condition.
Regulatory alignment
HACCP principles are recognised by food safety regulators worldwide and align directly with FSSAI’s domestic licensing expectations, easing both compliance burden and inspection outcomes.
Foundation for further certification
A working HACCP system is the core building block for ISO 22000 and FSSC 22000 — pursuing those later becomes significantly faster and cheaper.
Operational efficiency
Systematic monitoring and record-keeping often reduce waste, rework, and downtime by catching process deviations early, rather than after a product has already failed.