HACCP (Hazard Analysis Critical Control Point)
HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized food safety management system designed to identify, evaluate, and control biological, chemical, and physical hazards throughout the food production process. HACCP helps organizations ensure food safety, maintain product quality, comply with regulatory requirements, and enhance consumer confidence.
At IndianSalahkar, we provide end-to-end HACCP Certification services across India. Our experts assist with documentation, implementation, hazard analysis, audit preparation, and certification support to help food businesses establish effective food safety control systems.
Who Needs HACCP Certification?
Food Manufacturing Companies
Food Processing Units
Restaurants and Catering Services
Hotels and Hospitality Businesses
Dairy and Milk Processing Units
Bakery and Confectionery Manufacturers
Time Required
HACCP Certification is generally completed within 7 to 30 working days, depending on the organization's size, food safety processes, documentation readiness, and certification requirements.
Why Choose IndianSalahkar?
Experienced certification professionals
Complete documentation and implementation support
Quick and hassle-free certification process
Affordable and transparent pricing
Pan-India service coverage
Dedicated support until certification is obtained
Get your HACCP Certification with IndianSalahkar and demonstrate your commitment to food safety, regulatory compliance, product quality, and consumer protection.
HACCP (Hazard Analysis Critical Control Point) — plans & fees
All plans include expert support and no hidden cost.
Basic Plan
- No Hidden Cost
- Including Govt Fees
- Validity Period 3 Year
- HACCP Certificate
- Not Applicable
- Not Applicable
- Not Applicable
Silver Plan
- No Hidden Cost
- Including Govt Fees
- Validity Period 3 Year
- HACCP Certificate
- GST Registration
- Not Applicable
- Not Applicable
Gold Plan
- No Hidden Cost
- Including Govt Fees
- Validity Period 3 Year
- HACCP Certificate
- GST Registration
- MSME Registration
- Not Applicable
Platinum Plan
- No Hidden Cost
- Including Govt Fees
- Validity Period 3 Year
- HACCP Certificate
- GST Registration
- MSME Registration
- Trademark Registration
How we get it done
- Choose a servicePick what you need or ask us to suggest the right structure.
- Share your detailsFill the enquiry form or message us on WhatsApp.
- Expert call-backOur executive calls you to confirm scope and fees.
- Send documentsShare the checklist documents online — no office visit needed.
- Get it doneWe file, follow up and deliver your certificate.
Frequently asked questions
What is HACCP ?
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
Why is HACCP Important ?
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing food borne hazards, public health protection is strengthened
What are the Major Food Hazards ?
While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent. The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards.
Is HACCP New ?
HACCP is not new. It was first used in the 1960s by the Pillsbury Company to produce the safest and highest quality food possible for astronauts in the space program. The National Academy of Sciences, National Advisory Committee for Microbiological Criteria for Foods, and the Codex Ailmentarius have endorsed HACCP as the best process control system available today.
How Does HACCP Compare to the Current Food Production and Inspection Programs ?
The current food inspection program is based on a "see, smell and touch" approach that relies more on detection of potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contaminations, which cannot be seen, are of greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation's 7,000 meat and poultry plants
Start your HACCP (Hazard Analysis Critical Control Point) today
Share your details and get a clear timeline and all-inclusive quote from our experts.
