What is HACCP?
HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain — from material receipt, storage and processing to packing, dispatch and distribution. Certification is issued as per Codex guidelines.
HACCP is the foundation of every GFSI scheme. Our experts work shoulder to shoulder with your staff to build a plan that is short, simple and actually followed on the shop floor.
Who needs HACCP?
- Food manufacturers and processors of any size
- Hotels, restaurants, cloud kitchens and caterers
- Dairy, bakery, meat, spice and beverage units
- Food exporters and their suppliers
HACCP requirements
- Assemble the HACCP team
- Describe the product and identify intended use
- Construct and verify the flow diagram on site
- Principle 1 – Conduct a hazard analysis
- Principle 2 – Determine critical control points (CCPs)
- Principle 3 – Establish critical limits for each CCP
- Principle 4 – Establish a monitoring system
- Principle 5 – Establish corrective actions
- Principle 6 – Establish verification procedures
- Principle 7 – Establish documentation and record keeping
Benefits of HACCP certification
- Compliance with legal obligations
- Higher, consistent product quality
- Improved public image and customer trust
- Increased profitability through fewer failures
- More efficient, systematic teamwork
How HL Associates gets you certified
- 1On-site or online HACCP training
- 2Selection of HACCP team and food safety team leader
- 3Process flow charts and hazard analysis (biological, chemical, physical, allergen, fraud, radiological)
- 4CCP identification using the decision tree and critical limits
- 5Monitoring, corrective action and record-keeping system
- 6Implementation support and periodic HACCP plan audits
HACCP — frequently asked questions
What are the 7 principles of HACCP?
Hazard analysis, determining CCPs, establishing critical limits, monitoring, corrective actions, verification, and documentation & record keeping. Together with five preliminary steps they form the 12 steps of a HACCP plan.
Is HACCP mandatory in India?
FSSAI's Schedule 4 requires food safety management practices, and many licence categories and buyers expect a HACCP-based plan. Exporters almost always need it.
Do you provide HACCP training?
Yes — on-site or online HACCP awareness and HACCP team training, including how to build and audit your HACCP plan.