HACCP
Hazard Analysis Critical Control Point certification for systematic food safety control.
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and establishes critical control points (CCPs) with monitoring, corrective action, and verification procedures. HACCP certification (Codex Alimentarius-based) is required by many export markets, retail chains, and food service companies for vendor approval. In India, HACCP is recognised by FSSAI as a valid FSMS for State and Central licence applications. Certification is available through accredited bodies and FSSAI-recognised agencies. Complianceer develops HACCP plans for your specific products and processes, implements monitoring systems, and coordinates certification audit.
At a glance
- Timeline: 45–75 days
- Government fee: Not applicable
- Professional fee: Starting from ₹34,999
Who needs this
- Food exporters targeting US, EU, and Middle East markets requiring HACCP
- Seafood, meat, and dairy processors with high biological hazard risk
- Ready-to-eat and ready-to-cook food manufacturers
- Suppliers to quick-service restaurant chains requiring HACCP certification
- FBOs seeking FSSAI licence with HACCP-based FSMS plan
Benefits
- Systematic identification and control of food safety hazards
- Required by major export markets and international retail buyers
- Accepted by FSSAI as FSMS documentation for licence applications
- Reduces product recall risk through CCP monitoring and traceability
- Foundation for ISO 22000 and FSSC 22000 certification pathway
Eligibility
- Valid FSSAI licence covering manufacturing/processing activities
- HACCP team formed with trained members including at least one HACCP-certified individual
- HACCP plan implemented with CCP monitoring operational for minimum 3 months
- Premises comply with GMP and hygiene requirements
Documents
- HACCP plan with hazard analysis worksheets
- Process flow diagrams for each product line
- CCP monitoring records and critical limits
- Corrective action procedures and records
- Verification and validation records (microbial testing, shelf life)
- HACCP team qualifications and training records
- Prerequisite programme documentation (GMP, hygiene, pest control)
- Traceability and recall procedure with mock recall record
FAQs
HACCP vs ISO 22000: which do I need?
HACCP is the core methodology; ISO 22000 wraps HACCP in a broader management system. Export buyers may accept either. ISO 22000 is more comprehensive and widely recognised.
Can I use HACCP plan for FSSAI licence application?
Yes. FSSAI accepts HACCP-based FSMS plans for State and Central licence applications. A certified HACCP plan strengthens your licence application.
How many CCPs does a typical food product have?
It varies by product. A baked good may have 2-3 CCPs (baking temperature, metal detection), while ready-to-eat meals may have 5+ CCPs. Hazard analysis determines CCPs specific to your process.