HACCP Plan Formulation &
Consultancy Services
Systematic identification of biological, chemical, and physical hazards across process flows, critical control point (CCP) determination, and verification protocols.
Discuss HACCP Requirement →
Codex Alimentarius
FSSAI & Global Standard AlignedWhat is HACCP Consultancy?
Hazard Analysis Critical Control Point (HACCP) is an internationally recognized preventive food safety system that identifies, evaluates, and controls hazards that are significant for food safety.
Unlike end-product testing, HACCP builds food safety directly into the production process flow. FoodSure's certified lead auditors design customized HACCP plans tailored specifically to your raw materials, processing machinery, and operational layout.
Process-Flow Diagram Development
Complete mapping of every step—from raw material arrival, storage, thermal processing, chilling, metal detection, to final dispatch.
Why Traditional Quality Control Isn't Enough
Testing finished products only catches contamination after it occurs. HACCP prevents hazards before they reach the consumer.
Schedule HACCP AssessmentThe Three Major Categories of Food Hazards
FoodSure evaluates all potential hazards across your supply chain and processing environment.
Biological Hazards
Microbiological risks including pathogenic bacteria, viruses, molds, and parasites.
- Salmonella spp. & E. coli
- Listeria monocytogenes
- Staphylococcus aureus toxins
- Spore-forming bacteria
Chemical Hazards
Contaminants originating from raw materials, cleaning agents, or processing additives.
- Cleaning chemical residues
- Pesticide & antibiotic residues
- Heavy metals & Mycotoxins
- Undeclared food allergens
Physical Hazards
Foreign matter that can cause physical injury or choking to consumers.
- Metal shavings & wire pieces
- Glass shards & brittle plastic
- Stones, sand & bone fragments
- Personal effects (buttons, jewelry)
The 7 Core Principles of HACCP Implementation
Our structured step-by-step methodology ensures complete codex alignment and statutory compliance.
Conduct a Hazard Analysis
Identify all potential biological, chemical, and physical hazards for every raw ingredient and processing step on the process flow diagram.
Determine Critical Control Points (CCPs)
Apply the Codex Decision Tree to determine specific process steps where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels.
Establish Critical Limits
Define measurable safety boundaries (e.g. minimum core cooking temperature ≥ 75°C for 2 mins, metal detector sensitivity ≤ 1.5mm FE) for each CCP.
Establish Monitoring Procedures
Formulate scheduled observation and measurement logs to ensure each CCP stays within designated critical limits.
Establish Corrective Actions (CAPA)
Standardize mandatory immediate corrective procedures when monitoring indicates that a specific CCP has deviated from critical limits.
Establish Verification Procedures
Conduct periodic internal audits, NABL laboratory product testing, instrument calibration, and HACCP plan reviews to confirm system efficacy.
Establish HACCP Documentation & Record-Keeping
Maintain complete HACCP manuals, hazard analysis worksheets, CCP monitoring logs, deviation records, and calibration certificates.
Discuss Your HACCP Requirement with Experts
Build a scientifically sound HACCP plan that passes FSSAI and client audits with complete confidence.