HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive food safety methodology — originally developed for NASA in the 1960s, later endorsed by the Codex Alimentarius Commission as the most cost-effective approach to food safety since 1993. Unlike ISO 22000, HACCP is not an ISO standard — it's a hazard-analysis methodology, not a full management system, and HACCP certification doesn't carry IAF accreditation.
What Makes HACCP Different From ISO 22000
HACCP is a hazard-analysis methodology — it focuses specifically on identifying and controlling biological, chemical, and physical hazards at critical points in your production process. ISO 22000, by contrast, is a full Food Safety Management System (FSMS) standard that incorporates HACCP's seven principles alongside broader management-system requirements.
HACCP typically helps you meet domestic regulatory requirements and is often faster and less expensive to implement than ISO 22000. ISO 22000 (or FSSC 22000) helps you access export markets and carries genuine IAF accreditation. Many growing food businesses implement HACCP first, then adopt ISO 22000 as they scale.
The Codex Alimentarius Foundation
In the 1960s, the UN's Food and Agriculture Organization and the World Health Organization jointly formed the Codex Alimentarius Commission to develop internationally recognised food safety guidelines. Codex standards are recognised by the WTO as the international reference point for resolving food safety disputes in trade.
HACCP and FSSAI's 2026 Risk-Based Approach
India's food safety regulatory landscape has shifted decisively toward risk-based inspection following FSSAI's 2026 licensing reforms. A properly implemented HACCP plan gives you exactly the kind of structured evidence FSSAI's risk-based inspectors are looking for.
Who Should Get HACCP Certified?
- Restaurants, food service, and catering businesses focused primarily on domestic operations
- Cloud kitchens and smaller food manufacturers not yet ready for the fuller ISO 22000 documentation burden
- Food businesses wanting a faster, more accessible route to demonstrating hazard control than full ISO 22000
- Businesses building toward ISO 22000 or FSSC 22000, using HACCP as a genuine foundational step
Get HACCP Certified
Free consultation. Fixed-price quote in 24 hours. 2–3 weeks to certificate.
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For genuine IAF-accredited food safety certification, explore ISO 22000.
Explore ISO 22000 →Related Standards
Real benefits of HACCP certification
Based on outcomes reported by certified food businesses.
Faster, More Accessible
Simpler documentation burden than full ISO 22000 makes HACCP a practical first step for smaller food businesses.
Supports FSSAI Risk-Based Compliance
A documented hazard control plan gives you exactly the evidence FSSAI's risk-based inspection approach looks for.
Internationally Recognised Basis
Codex Alimentarius is recognised by the WTO as the international reference point for food safety trade disputes.
Reduces Contamination Risk
Systematic identification and control of critical hazard points reduces foodborne illness risk at its source.
Natural Foundation for ISO 22000
A genuine HACCP plan gives you a real head start if you later pursue full ISO 22000 or FSSC 22000 certification.
Builds Customer Trust
An independently audited hazard control system is tangible evidence of food safety commitment.
What businesses say about London Cert HACCP
Verified reviews from food businesses we've certified.
“We're a mid-sized cloud kitchen — ISO 22000 felt like overkill for now. London Cert was honest that HACCP was the right fit for our current scale, and got us certified quickly.”
“Our FSSAI inspection under the new risk-based approach went smoothly because we had a genuine, documented HACCP plan — not just paperwork we scrambled to produce.”
“We started with HACCP and are now moving to ISO 22000 as we plan our first export orders. London Cert's HACCP work gave us a genuinely useful foundation, not wasted effort.”
Codex Alimentarius's seven core principles
HACCP follows five preliminary steps (assembling the team, describing the product, identifying intended use, constructing a flow diagram, confirming it on-site), followed by these seven principles.
Conduct a Hazard Analysis
Identify biological, chemical, and physical hazards that could occur at each step of your process.
Determine Critical Control Points (CCPs)
Identify the specific points where control is essential to prevent or eliminate a food safety hazard.
Establish Critical Limits
Set the maximum or minimum value (temperature, time, pH, etc.) that must be met at each CCP.
Establish Monitoring Procedures
Define how each CCP will be observed or measured to confirm it stays within critical limits.
Establish Corrective Actions
Define what happens when monitoring shows a CCP is out of control.
Establish Verification Procedures
Confirm the HACCP system is working effectively through activities like calibration checks and periodic review.
Establish Record-Keeping & Documentation
Maintain records that demonstrate the HACCP system is being followed consistently.
HACCP also relies on prerequisite programmes (PRPs) — Good Hygiene Practices as defined in Codex Alimentarius — as the foundation these seven principles are built on top of.
Which one is right for your business?
An honest, side-by-side comparison to help you decide.
| Factor | HACCP | ISO 22000 |
|---|---|---|
| Basis | Codex Alimentarius (FAO/WHO) | ISO management-system standard, incorporating HACCP |
| IAF/ISO Accreditation | No formal ISO/IAF accreditation scheme | Yes — genuine IAF accreditation via accredited certification partner |
| Scope | Hazard analysis and control methodology | Full management system: leadership, resources, objectives, continual improvement |
| Typical Timeline | 2–3 weeks | 3–5 weeks |
| Best For | Domestic operations, smaller businesses, faster route | Export markets, large retailer supply, international recognition |
| Legal Status | Often a direct legal requirement in many countries | Voluntary certification (though increasingly expected by buyers) |
These aren't mutually exclusive — many businesses implement HACCP first and upgrade to ISO 22000 as they scale toward export or larger retail relationships.
How to get HACCP certified — step by step
A clear, predictable process from first call to certificate in hand, in 2–3 weeks.
Free Consultation & Scoping
We assess your food operation and provide a fixed quote within 24 hours.
HACCP Plan Development
We develop your HACCP plan through the five Codex preliminary steps and seven principles, plus prerequisite programmes.
Audit
Our auditors assess your documentation and on-site implementation, including verification that CCPs are genuinely monitored.
Certificate Issued
Your HACCP certificate is issued, valid for 3 years with periodic surveillance.
HACCP — every question answered
The most-asked questions about HACCP certification — straight, accurate answers.
No. HACCP is a food safety methodology developed under the Codex Alimentarius Commission (FAO/WHO) — it is not an ISO standard. ISO 22000 is a broader ISO management-system standard that incorporates HACCP's seven principles alongside management-system requirements. HACCP certification does not carry ISO/IAF accreditation the way ISO 22000 does, but it's a widely recognised, often faster and more accessible credential.
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