compliance
HACCP (Hazard Analysis & Critical Control Points)
A food-safety management system that identifies, evaluates, and controls hazards across processing, required for HORECA, institutional and export contracts.
HACCP (Hazard Analysis and Critical Control Points) is a globally-accepted food-safety management framework. It identifies biological, chemical and physical hazards in food production, then establishes critical control points (CCPs) where those hazards are prevented or eliminated.
In beverage plants, typical HACCP CCPs include:
- Source water microbial load
- RO membrane integrity
- Pasteurisation temperature & holding time
- Filling-line hygiene
- Cap/closure integrity
- Storage temperature
- Allergen control (for juice/dairy plants)
HACCP is **not** legally required by FSSAI in India for general beverage plants (FSSAI mandates the simpler FSMS, Food Safety Management System), but HACCP certification is **required** by:
- Modern trade buyers
- Export markets
- HORECA chains (5-star hotels, airlines)
- Institutional supply (railway catering, schools)
Implementation typically takes 3-6 months and certification cost runs ₹1.5-3 Lakhs.
Related terms
FSSAI License
The Food Safety and Standards Authority of India license, mandatory for every packaged drinking water and beverage plant.
IS 14543 (BIS Standard for Packaged Drinking Water)
The Bureau of Indian Standards specification for "Packaged Drinking Water (Other than Mineral Water)".
ISO 22000 / FSSC 22000
International food-safety management standards combining HACCP principles with management-system requirements, required for most beverage exports.
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