HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety system that identifies biological, chemical and physical hazards and controls them at critical points in production. Certification is granted by an accredited certification body after the business implements the seven HACCP principles and passes an audit. It is widely required by exporters, hotels and large buyers.
The seven principles
- Conduct hazard analysis
- Determine critical control points
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish documentation and records
Who needs HACCP
- Food manufacturers and processors
- Exporters to markets requiring it
- Hotels, restaurants and caterers supplying large clients
- Suppliers to retail chains
Implementation steps
- Form a HACCP team and describe products.
- Map process flow.
- Put prerequisite programmes in place: hygiene, pest control, water.
- Develop the HACCP plan.
- Train staff and maintain records.
- Certification audit.
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FSSAI's Schedule 4 hygiene requirements and food safety management system plans align with HACCP, and some categories require third-party audits.
Frequently asked questions
Is HACCP mandatory in India?
HACCP certification is not universally mandatory, but FSSAI requires food safety management systems, and many buyers and export markets require HACCP-based systems.
HACCP or ISO 22000: which is better?
ISO 22000 is a full food safety management standard that includes HACCP principles. HACCP alone is simpler; ISO 22000 suits businesses seeking broader recognition.
How long does HACCP certification take?
Depending on readiness, implementation and audit can take from a few weeks to a few months.
How long is HACCP certification valid?
Certificates are typically valid for a few years, with periodic surveillance audits by the certification body.
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