Food Safety & Quality Management Systems
Build consumer trust with globally recognized food safety standards.
Current Hurdles
Audit Failures
Many manufacturers fail BRC or ISO 22000 audits due to inadequate documentation and lack of trained staff.
Reactive Food Safety
Without a proactive HACCP system, food safety incidents are discovered too late — after a recall or customer complaint.
Certification Confusion
Understanding the difference between HACCP, ISO 22000, BRC, and FSSC 22000 and which one your buyers require is complex.
How We Help
Gap Analysis
Audit current food safety practices against target standard requirements
Documentation Development
Create all required manuals, SOPs, records, and forms
Staff Training
Train production and quality teams on food safety principles and procedures
Internal Audit
Conduct pre-certification internal audit and resolve non-conformities
Certification Support
Coordinate with certifying body and support during external audit
Deliverables
- ✓ Food Safety Manual (HACCP/ISO 22000/BRC as applicable)
- ✓ HACCP plan with all hazard analysis worksheets
- ✓ Full SOP set for production and sanitation
- ✓ Training records and competency matrix
- ✓ Internal audit report with corrective actions
- ✓ Pre-certification readiness score report
Frequently Asked Questions
HACCP is a hazard analysis methodology — it is the foundation. ISO 22000 is an international management system standard built on HACCP. BRC is a UK retailer standard widely required by European buyers. FSSC 22000 combines ISO 22000 with additional sector-specific requirements and is GFSI-recognized.
For UK and European exports, BRC is most commonly required. For US markets, FSSC 22000 or SQF is preferred. For general international trade, ISO 22000 is widely accepted. We assess your target market and recommend the most appropriate certification.
From gap analysis to certification, ISO 22000 typically takes 4–8 months depending on the current state of your food safety systems. Our structured approach compresses timelines without cutting corners.
FSSAI mandates basic food safety management for all licensed manufacturers. While formal HACCP certification may not be legally required for small businesses, having a documented HACCP plan significantly reduces risk and is required by most institutional buyers and exporters.
A BRC audit is conducted by an approved certification body and includes document review, facility inspection, and staff interviews over 1–2 days. We prepare your team for every element of the audit and conduct a mock audit before the real one.
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