22000
ISO 22000:2018
Food safety management system
Rs 7,000 Rs 10,500
Non IAF CertificationFinal price. No GST charged.View certificationHAZARD ANALYSIS AND CRITICAL CONTROL POINTS
HACCP Certification
Hazard analysis and critical control points. Typically about 3 working days after complete documents, payment and review.
What is HACCP?
HACCP is a preventive method for food safety set out in the Codex Alimentarius. Instead of relying on final inspection, it finds the points in the process where a hazard can occur and controls them. It is the foundation of most food safety standards.
Who needs it?
- Small food manufacturers and bakeries
- Hotels, restaurants and caterers
- Meat, dairy and seafood processors
- Food businesses supplying to retailers or exporters
Review the HACCP preparation checklist
What it can do for your business
- Hazards controlled at source, not after production
- A simple, recognised food safety credential
- Less waste from rejected batches
- A first step toward ISO 22000
FROM APPLICATION TO DECISION
How it works
01
Define scope and buyer needs
Identify activities, sites, the standard and edition, and any buyer or tender accreditation requirement.
02
Confirm the certification route
Check the issuing body, accreditation scope, assessment arrangements and total fees in writing before payment.
03
Prepare documents and evidence
Submit initial business documents and the records needed to demonstrate how your management system operates.
04
Complete review and assessment
The applicable review or audit may require additional evidence and corrective action. Timing depends on scope and readiness.
05
Decision and ongoing review
Issuance depends on successful review, not payment alone. Check the issued scope and arrange applicable surveillance and renewal.
STARTING YOUR APPLICATION
Initial business documents
These establish who is applying and the proposed business scope. They are the starting point; the service-specific review or assessment can require additional operational evidence.
Business registration
Udyam, incorporation certificate or shop licence.
Letterhead or visiting card
Your business name and contact details.
One business invoice
A recent sales or purchase invoice.
Your business scope
What you do, in one or two clear lines.
Prepare for HACCP
Use these hazard analysis and critical control points checks to organise your preparation. For each item, identify the responsible person, the procedure used and a recent record showing what happens in practice.
- Conduct a hazard analysis for each process step
- Determine the critical control points
- Set critical limits for each control point
- Monitor the control points and act when limits are exceeded
- Verify the plan and keep records
Make your evidence match your scope
- Describe the actual activities and locations to be reviewed, including outsourced work and responsibilities retained by your business.
- Choose current examples from your own operation. Record the date, responsible person and outcome so the reviewer can connect the evidence to your stated scope.
- Identify missing records or unfinished actions before assessment. A policy or blank template alone does not show how a process operates.
- Ask which records apply to your selected service and scope. This preparation checklist is not an exhaustive assessment or a promise of certification.
BEFORE YOU COMMIT
Confirm these details in writing before payment
Use the published price alongside the agreed scope and service terms when deciding whether the offering meets your requirement.
- Scope and deliverable: the applicable standard or scheme, edition, activities, sites and exclusions, and exactly what document or support the service provides.
- Issuing or assessment body: its name and role. If accredited certification is required, confirm the accreditation body and that the relevant standard and scope are covered.
- Buyer acceptance: share the actual tender or customer clause and confirm that the proposed route meets it. A certificate title alone does not establish acceptance.
- Assessment arrangements: required documents, audit or review stages, remote or on-site work, travel, readiness requirements and expected timing.
- Fees and exclusions: the selected service price, what is included, and any separate implementation, testing, site visit, travel or statutory registration costs.
- Ongoing obligations: applicable surveillance, renewal or reassessment, their fees, and how changes to your activities or locations should be reported.
Certification and accreditation have different roles. See ISO's guidance on choosing a certification body.
ICS✓
CERTIFICATE OF REGISTRATIONNon IAF Certification
ILLUSTRATIVE LAYOUT
ILLUSTRATIVE LAYOUT
Good systems.
Great possibilities.
Great possibilities.
This is to certify that the management system of
YOUR BUSINESS NAMEhas been assessed against the requirements of
HACCP
HAZARD ANALYSIS AND CRITICAL CONTROL POINTSCertificate numberSAMPLE-XXXXXNon IAF Certification
SAMPLE
Authorized
signatory
signatory
SAMPLE · NOT A VALID CERTIFICATE
A credential. Not a question mark.Independently checkable, right here.
A VERIFIABLE RECORD
More than a piece of paper.
The sample shows the layout. Issued records include your company, certified scope, applicable standard, dates and status. Specialist schemes follow their own issuer requirements.
Verify a certificateQuestions about HACCP
01Is HACCP a law or a standard?+
It is a method defined by Codex. Many food laws and standards are based on it, and buyers often ask for a HACCP certificate.
02Should I choose HACCP or ISO 22000?+
HACCP suits smaller operations that need a food safety plan. ISO 22000 suits businesses that need a full management system.
03How many principles does HACCP have?+
Seven: hazard analysis, critical control points, critical limits, monitoring, corrective action, verification and record keeping.
A stronger system, together.
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HACCP preparation by city
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