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
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For genuine IAF-accredited food safety certification, explore ISO 22000.
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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.
2–3 Week ProcessSupports FSSAI Risk-Based Compliance
A documented hazard control plan gives you exactly the evidence FSSAI's risk-based inspection approach looks for.
FSSAI-AlignedInternationally Recognised Basis
Codex Alimentarius is recognised by the WTO as the international reference point for food safety trade disputes.
Codex/WTO-RecognisedReduces Contamination Risk
Systematic identification and control of critical hazard points reduces foodborne illness risk at its source.
Preventive ApproachNatural 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.
Upgrade PathBuilds Customer Trust
An independently audited hazard control system is tangible evidence of food safety commitment.
Trust SignalWhat 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.