Product Certification
HACCP Certification
Codex-based hazard control, certified — the foundation of every food safety system.
Why organisations certify
Key benefits of HACCP Certification
What certification actually returns, stated specifically rather than generically.
Credibility
Certified HACCP is recognised globally as the baseline of competent food safety control and is understood by every food buyer.
Market Access
Many domestic buyers, hotel chains, institutional caterers and export markets specify HACCP as a minimum supplier requirement.
Risk Reduction
Preventive control at critical points addresses contamination before product is made, rather than detecting it after distribution.
Operational Efficiency
Monitoring at critical control points reduces batch rejection, rework and product held pending test results.
Customer Trust
Food buyers and consumers respond to demonstrable hygiene control; certification makes it verifiable rather than claimed.
Regulatory Compliance
Aligns with FSSAI Schedule 4 requirements and supports the hygiene obligations of the Food Safety and Standards Act.
How it works
Our process for HACCP Certification
Every stage has a defined purpose, a realistic duration and a stated output.
- 01
Application & Quotation
2–3 working days
You submit an application form covering scope, headcount, sites and shift pattern. We review complexity, confirm audit-day allocation against accreditation rules and issue a fixed quotation.
- 02
Contract & Audit Planning
1 week
On acceptance we appoint a lead auditor with verified technical competence for your sector, agree audit dates and share the audit plan in advance.
- 03
Stage 1 — Readiness Review
1 day (typical)
A documentation and readiness assessment: scope confirmation, review of your management system documents, internal audit and management review evidence, and identification of anything that would block Stage 2.
- 04
Stage 2 — Certification Audit
2–5 days (scope dependent)
On-site assessment of the system in operation. We sample processes, interview staff, examine records and raise findings graded as major, minor or opportunity for improvement.
- 05
Corrective Action & Decision
2–4 weeks
You close out any nonconformities with root-cause analysis and evidence. An independent certification decision-maker — not the audit team — reviews the file and grants certification.
- 06
Certificate Issue
3–5 working days
A three-year certificate is issued and your organisation is listed on our public certified-client directory for verification by your customers.
- 07
Surveillance & Recertification
Annual
Surveillance audits at 12 and 24 months confirm the system remains effective. A full recertification audit is completed before the three-year expiry.
Preparation
Documents required
What we will ask to see. Having these ready before Stage 1 is the single biggest factor in a certification that runs to schedule.
- Valid FSSAI licence covering the scope
- HACCP team appointment with defined competence
- Product description, composition and intended use
- Process flow diagram verified on site
- Hazard analysis covering biological, chemical, physical and allergen hazards
- CCP determination with decision-tree justification
- Critical limits with scientific or regulatory validation
- CCP monitoring records and corrective action records
- Prerequisite programme records: cleaning, pest control, personal hygiene, water potability
- Verification activities including product and environmental test reports
Not sure whether your scope is right?
Scope is the single thing most often got wrong, and it appears verbatim on your certificate. We will review yours before you apply, at no charge — it costs us less than fixing it at recertification.
Talk to a specialistOften certified together
Related standards
Standards sharing the High Level Structure can be operated as one integrated system and audited together, which reduces total audit days.
Food Safety Management System
Certify a food safety management system combining HACCP principles, prerequisite programmes and traceability.
Learn moreHalal Certification Support
Assessment and support for Halal conformity covering ingredients, process segregation and supply chain traceability.
Learn moreQuality Management System
Certify a quality management system that delivers consistent products and services and satisfies customers.
Learn moreCommon questions
HACCP Certification — frequently asked questions
Direct answers, including where the honest answer is inconvenient for us.
HACCP certifies the hazard control methodology. ISO 22000 certifies a full food safety management system that contains HACCP plus leadership, planning, competence, communication, verification and improvement. If your buyer specifies HACCP, or you want certified hazard control quickly, start with HACCP. If you need GFSI recognition or a management-system-level certificate, go to ISO 22000 or FSSC 22000.
There is no correct number. Too many usually indicates that prerequisite programmes are being misclassified as critical control points; too few usually indicates hazards have been missed. What matters is that each determination is justified by the hazard analysis and defensible against the decision tree.
Yes. A critical limit must be shown to actually control the hazard — through published scientific literature, regulatory limits, validated processing studies or challenge testing. A limit chosen because it matched current practice is not a validated limit.
Question not answered here? Ask a certification specialist — we answer technical questions without requiring an enquiry first.
Talk to us
Talk to a certification expert
Tell us your scope and headcount and we will send a fixed quotation for HACCP Certification with the audit-day calculation shown.
- Quotation within 2–3 working days
- IAF MD 5 audit-day calculation included
- Full three-year cycle cost, not just the first audit
- Your details are used only to answer this enquiry
Next step
Ready to certify to HACCP Certification?
We will scope it honestly, show you the calculation behind the price, and tell you plainly if the timeline you need is not achievable.