HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized standard that defines the requirements for the effective control of food safety. It is a generic framework that may be applied to any food business , be a manufacturer, ingredient provider, food service organization, transporter, retailer or warehouse. It is a key element of the CODEX General Principles of Food Hygiene.

HACCP is built around seven principles:

• Conduct Hazard Analysis of biological, chemical or physical food hazards
• Determine critical control points
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of critical control points
• Establish corrective actions
• Establish procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record keeping

Why HACCP certification?

Certification demonstrates to customers that you completely understand the risks and hazards and have a system in place to control and monitor the same. That way the hazards don’t end up in the consumer’s food.

Compliance to HACCP criteria will:

• Give you confidence to compete with global brands
• Signal to the customer that you care for the safety of the food
• Open new business opportunities

Why choose FSW?

Our understanding of the concepts and implementation of HACCP are unmatched. We have successfully implemented HACCP across various levels of the supply chain for both national and international businesses. We are able to understand the India specific challenges and are able to better address the needs of the organization.