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Home / ISO Certifications / HACCP Certification
Last updated: 2 October 2026
HACCP is the internationally recognised method for controlling food safety hazards. Expertvuw’s team forms your HACCP team, maps the process, identifies critical control points and prepares the plan and records needed for certification audit.
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating and controlling biological, chemical and physical hazards in food production. It is based on the seven principles in the Codex Alimentarius General Principles of Food Hygiene: conduct a hazard analysis, determine critical control points (CCPs), set critical limits, monitor CCPs, set corrective actions, verify, and keep records.
HACCP works on top of good hygiene practices — cleaning, pest control, personal hygiene, water quality and maintenance. In India, FSSAI licensing conditions and Schedule 4 hygiene requirements set the baseline, and many buyers and export markets expect a documented HACCP system.
HACCP certification is issued by independent certification bodies after audit. Organisations wanting a full management system often go on to ISO 22000 or FSSC 22000.
Basis: Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, revised 2020) including HACCP; Food Safety and Standards Act, 2006 and FSSAI Schedule 4. Last updated: 27 September 2026.
HACCP follows seven principles from the Codex Alimentarius.
HACCP depends on good hygiene practices being in place.
Critical control points are steps where control is essential to prevent or remove a hazard.
Monitoring and corrective action records are the core evidence.
HACCP supports FSSAI hygiene requirements but does not replace licensing.
ISO 22000 or FSSC 22000 build a management system around HACCP.
Most HACCP gaps are in the plant, not the plan.
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HACCP connects with these services.
Food safety management system.
Food safety licence and registration.
Good Manufacturing Practice.
Registration for agri-food exporters.
Form the team and define scope.
Draw and verify process flow on site.
Identify hazards and controls.
Determine CCPs and critical limits.
Set up monitoring and corrective actions.
Verify and support the certification audit.
HACCP is a living system.
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Share your query and our team will reply during business hours.
Hazard Analysis and Critical Control Points, a systematic method for controlling food safety hazards based on seven Codex principles.
FSSAI sets hygiene and safety requirements, and HACCP-based systems are expected for many licensed businesses and exports. Buyer requirements often make it essential.
HACCP is a hazard control method; ISO 22000 is a full management system that includes HACCP.
Independent certification bodies after audit.
Yes. HACCP can be scaled to the size and complexity of the business.
ACS – Director, Expertvuw Management Pvt Ltd
Gap analysis, documentation and audit readiness are handled by Expertvuw’s team. Certificates are issued only by independent certification bodies after their own audit; we recommend bodies accredited by NABCB or another IAF member accreditation body.