HACCP certification consultants in Delhi.
HACCP plans that identify, evaluate and control the food safety hazards in your process, built with your team and ready for audit.
The system
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive food safety system: instead of relying on testing the finished product, it identifies the biological, chemical and physical hazards at each step of your process and puts controls where they matter most.
The principles come from the Codex Alimentarius General Principles of Food Hygiene. They are the base of ISO 22000, FSSC 22000 and most food safety standards, and many customers and regulators expect food businesses to have a working HACCP plan.
A HACCP plan relies on prerequisite programmes such as cleaning, pest control, personal hygiene and supplier control, so we put those in place alongside it.
- Biological hazardsBacteria, viruses and parasites, controlled by steps such as cooking and chilling.
- Chemical hazardsAllergens, cleaning chemicals, pesticide residues and other contaminants.
- Physical hazardsForeign bodies such as metal, glass, plastic or stones.
- Preventive by designHazards are controlled during production, not only checked at the end.
The framework
The 7 principles of HACCP.
Every HACCP plan we build follows the seven Codex principles.
- 1Conduct a hazard analysisList the hazards at each step and the measures that control them.
- 2Determine the critical control pointsFind the steps where control is essential for food safety.
- 3Establish critical limitsSet the values, such as time and temperature, that separate safe from unsafe.
- 4Monitor each CCPDecide what is checked, how, how often and by whom.
- 5Establish corrective actionsKnow exactly what to do when a limit is not met.
- 6Validate and verifyShow the plan works, and keep checking that it does.
- 7Keep documents and recordsThe evidence auditors and inspectors ask for.
HACCP
How we help you implement HACCP
We assist organizations in developing and implementing a robust Hazard Analysis and Critical Control Point (HACCP) system to identify, evaluate, and control food safety hazards throughout the production process. Our services include hazard analysis, CCP determination, monitoring procedures, verification activities, validation studies, documentation development, and team training. By implementing HACCP effectively, businesses can strengthen food safety controls, meet customer expectations, and comply with regulatory and certification requirements.
- Process flow diagrams
- Hazard analysis
- CCP determination
- Monitoring procedures
- Validation studies
- Verification activities
- HACCP team training
Ready for a full management system? See ISO 22000 and FSSC 22000 certification.
How it works
From first visit to audit-ready.
- 01Gap assessmentWe compare your current practices with the standard and your customers' requirements.
- 02DocumentationPolicies, procedures, SOPs, prerequisite programmes and food safety plans.
- 03ImplementationRisk-based thinking, hazard controls and records that work on your floor.
- 04TrainingYour team learns its role in the system, from the shop floor to management.
- 05Internal audit and reviewInternal audits and management review show the system is working.
- 06Certification readinessA readiness assessment and support through the certification audit.
FAQ
HACCP questions.
Can't find your answer? Ask us directly.
Is HACCP a certificate?
HACCP is a food safety system rather than a single standard. You can have your HACCP system certified by a certification body, or meet HACCP as part of ISO 22000 or FSSC 22000 certification. We help you choose the route your customers and regulators expect.
What is a critical control point?
A critical control point (CCP) is a step in your process where control is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level, for example cooking, chilling or metal detection.
How often should a HACCP plan be reviewed?
Whenever something changes, such as a new product, ingredient, supplier, piece of equipment or process, and at planned intervals, typically at least once a year, as part of verification.
Do you train our HACCP team?
Yes. Team training is part of every HACCP project, so your people can run and maintain the plan after implementation.
What are prerequisite programmes?
Prerequisite programmes (PRPs) are the basic hygiene conditions a HACCP plan relies on, such as cleaning, pest control, personal hygiene, maintenance and supplier control. We put them in place alongside the HACCP plan.
Free consultation
Ready to become audit-ready?
Tell us where you stand today. We will map the gaps and the shortest path to compliance and certification.