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HACCP (Hazard Analysis and Critical Control Point) is a systematic, science-based food-safety approach used to identify, evaluate and control hazards that may affect the safety of food. It focuses on controlling food-safety hazards throughout relevant stages of the food chain rather than relying only on testing the finished product.

HACCP is not a guarantee that food can never become contaminated or that a food business will have zero incidents. Its purpose is to systematically identify and control reasonably foreseeable food-safety hazards and reduce food-safety risks to acceptable levels.

Gap Assessment

Hazard Analysis

CCP Determination

Monitoring Procedures

Corrective Actions

Audit Preparation

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Share your business details. Our expert will review your food-safety readiness and applicable HACCP requirements.

Full Name

Mobile Number

Email Address

Business Type

Food Business Activity

Existing Food-Safety Status

Purpose of Certification

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Overview

HACCP Is a Preventive Food-Safety System

HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive food-safety system based on identifying hazards and determining where controls are necessary to prevent, eliminate or reduce significant food-safety hazards to an acceptable level.

Seven Core Principles

HACCP is built on seven internationally recognized principles covering hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification and documentation.

Not a Guarantee of Zero Contamination

HACCP aims to control relevant hazards, but it cannot guarantee zero contamination under every circumstance. Effectiveness depends on correct analysis, implementation and verification.

Independent Certification Body

HACCP certification is performed by independent certification bodies according to their applicable certification schemes. Consultancy alone does not constitute certification.

HACCP food safety system and hygienic food processing controls

HACCPHazard Analysis & CCP

What We Help You With

A complete HACCP certification journey, end to end, from initial assessment to audit preparation.

Initial Assessment

Products, processes, facilities and existing food-safety controls reviewed.

Gap Assessment

Existing practices compared with applicable HACCP requirements.

HACCP Plan Development

Hazard analysis, CCP determination, critical limits and monitoring procedures developed.

HACCP

Hazard Analysis
& CCP Support

Implementation Support

HACCP controls and prerequisite hygiene practices connected to daily operations.

Verification & Training

Verification activities and employee awareness supported before external assessment.

Certification Audit Preparation

Coordination and preparation support for the independent certification body’s assessment.

Certification Support For

Who Can Implement HACCP

HACCP can be relevant to food businesses across the food chain of different sizes and types.

Food Manufacturers & Processors Dairy, Meat, Poultry & Seafood Bakeries & Beverages Restaurants, Hotels & Catering Retailers & Distributors Cold Storage & Transport Spice & Ingredient Processors Packaged Food Manufacturers

Clear Expectations

What HACCP Certification Does Not Guarantee

HACCP is a food-safety hazard-control system — it does not itself guarantee outcomes such as the following.

Guarantee of 100% safe or defect-free food

Zero contamination under every circumstance

Replacement of FSSAI licence or registration

Government or product approval

Automatic export authorization

Guaranteed tender or contract award

The Certification Process

How HACCP Certification Works

From understanding the food business to certification decision by the independent body.

Understand Product & Process

Product description, process flow and intended use established and verified on-site.

Hazard Analysis & CCP Determination

Significant hazards identified, CCPs determined and critical limits established.

Implementation, Monitoring & Verification

Monitoring, corrective actions, verification and documentation implemented.

Certification Audit & Decision

Independent certification body assesses the HACCP system and issues its decision.

Documents & Information

What You Should Keep Ready

Exact requirements depend on the product, process, facility, hazards and certification scheme. The following are commonly relevant.

Product Description & Process Flow

Hazard Analysis & CCP Determination

Critical Limits & Monitoring Records

Corrective Action & Verification

Prerequisite Hygiene Records

Training & Calibration Records

Important: Documents such as Aadhaar, PAN, Voter ID, Passport, Driving Licence, Electricity Bill or Bank Statement are not themselves HACCP food-safety requirements. They may be requested separately for business or identity verification only.

Clear Distinction

HACCP vs ISO 22000

Related but distinct — do not treat them as identical certifications.

Feature	HACCP	ISO 22000:2018
Nature	Hazard-control methodology	Full Food Safety Management System standard
Focus	Hazard analysis and critical control points	Management system + PRPs + HACCP principles
Structure	Seven HACCP principles	ISO high-level structure with food-safety requirements
Scope	Primarily process and hazard control	Broader system including communication, objectives and continual improvement
Certification	Scheme-based certification	ISO management-system certification

ISO 22000 incorporates HACCP principles within a broader management-system framework. Organizations should select the approach that matches their customer and business requirements.

What You Receive

After Successful HACCP Certification Support

The exact deliverables depend on the applicant’s case and the certification body’s assessment outcome.

Gap Assessment Report HACCP Plan & Documentation Hazard Analysis Support Implementation Guidance Certification Audit Preparation HACCP Certificate

Certification is only one part of the journey — ongoing monitoring of CCPs, verification, record keeping, prerequisite programmes and system reviews must continue afterward.

FAQs

Frequently Asked Questions

Clear answers before you apply for HACCP Certification.

HACCP stands for Hazard Analysis and Critical Control Point. It is a systematic food-safety approach for identifying, evaluating and controlling significant food-safety hazards.

No. HACCP is a food-safety hazard-control system. It is not an ISO standard. ISO 22000 is a separate Food Safety Management System standard that incorporates HACCP principles.

They are: (1) Conduct hazard analysis, (2) Determine critical control points, (3) Establish critical limits, (4) Establish monitoring procedures, (5) Establish corrective actions, (6) Establish verification procedures, and (7) Establish documentation and record keeping.

No. A Critical Control Point is a step where control is essential to prevent, eliminate or reduce a food-safety hazard to an acceptable level. Some hazards may be adequately controlled through prerequisite programmes.

HACCP certification itself is not universally mandatory for every food business. However, applicable FSSAI requirements include a documented FSMS framework and HACCP-based food-safety management principles.

No. A HACCP certificate does not replace an applicable FSSAI licence or registration. Food businesses should determine their FSSAI obligations separately.

No. HACCP is designed to control identified and significant food-safety hazards, but no system can honestly guarantee that every food product will be completely free from every possible hazard.

Yes. HACCP can be applied to food businesses of different sizes. The system should be appropriate to the product, process, facility, hazards and operational complexity.

No. These are not HACCP food-safety requirements. They may be requested separately for administrative or business verification purposes.

Ready to Start Your HACCP Certification?

Build a HACCP-based food-safety system designed around your actual products, processes and hazards — not just paperwork for an audit.

Initial Assessment → HACCP Team → Product Description → Process Flow → Hazard Analysis → CCP Determination → Critical Limits → Monitoring → Corrective Actions → Verification → Documentation → Implementation → Audit Preparation

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