HACCP, defined by the Codex Alimentarius, applies seven principles: conduct a hazard analysis, determine critical control points, establish critical limits, monitoring, corrective actions, verification, and documentation. It underpins ISO 22000 and FSSC 22000 and is required by many food regulators, including food safety licensing in India and municipal food safety rules in the GCC.
We build HACCP plans, prerequisite programmes and training, and prepare for HACCP certification or regulatory inspection.
Who it is for
- Food manufacturers, caterers and restaurants
- Hotels, airline caterers and central kitchens
What you gain
- Controlled food safety hazards
- Regulatory and customer confidence
Your path to certification
Gap assessment
We compare what you do today with every requirement and control, then give you a prioritised gap report and a realistic timeline.
Design and documentation
Scope, policies, procedures, risk methodology and records, written to fit how your teams actually work, not a template binder.
Implementation and training
We help owners put controls in place, train the people who run them and start collecting evidence.
Internal audit and management review
An independent internal audit and a structured management review prove the system works before the certification body looks at it.
Certification audit support
We prepare you for Stage 1 and Stage 2 with your chosen accredited certification body and help close any findings quickly.
Surveillance and continual improvement
Optional managed support keeps evidence current through annual surveillance audits and the three-year recertification.