HACCP Certification

Hazard Analysis and Critical Control Points System

What is HACCP?

**HACCP** is a systematic preventive approach to food safety that identifies biological, chemical, and physical hazards in food production processes and designs measures to reduce these risks to a safe level.

It is a global mandate for many food manufacturers, especially those exporting products to the USA (FDA requirement) and Europe. HACCP principles are foundational to achieving ISO 22000 and FSSAI compliance.

The 7 Principles of HACCP

  • **Principle 1:** Conduct Hazard Analysis.
  • **Principle 2:** Determine Critical Control Points (CCP).
  • **Principle 3:** Establish Critical Limits.
  • **Principle 4:** Establish Monitoring Procedures.
  • **Principle 5:** Establish Corrective Actions.

HACCP Implementation Package

Achieve robust food safety compliance, essential for exports and large supply chains:

Food Hazard Control Plan

₹10,999 (Starting Fee*)
  • ✔ Detailed Hazard Analysis (Biological, Chemical, Physical)
  • ✔ CCP Identification and Critical Limit Setting
  • ✔ Designing Corrective Action Plans
  • ✔ Development of Monitoring Procedures
  • ✔ Staff Training on HACCP Protocols
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