HACCP is the backbone of every serious food-safety system — but applying its seven principles to supplement manufacturing takes more than memorising them. Hazards in a capsule line differ from a beverage plant; critical control points sit in different places; monitoring looks different when the product is a botanical extract rather than a ready meal.
This programme walks your team through building a real HACCP plan for your own processes, ending with a working draft rather than a certificate alone.
What will you leave with?
- The seven HACCP principles applied to supplement-specific hazards
- CCP identification for your actual production processes
- A draft HACCP plan developed in the workshop sessions
- Integration guidance with the food safety management system you already run
Who should attend?
- Food safety team leaders and HACCP coordinators
- QA managers building or refreshing HACCP plans
- Production heads whose customers require HACCP evidence
Programme highlights
- Seven HACCP principles applied to supplements
- CCP identification and monitoring
- HACCP plan development workshop
- Integration with food safety management systems
Frequently Asked Questions
Do we leave with an actual HACCP plan?
You leave with a working draft built on your own processes during the workshop — typically covering hazard analysis and CCP determination — which your team then completes and validates in-plant.
Is HACCP legally required for supplement manufacturers?
FSSAI’s licensing framework requires a Food Safety Management System, for which HACCP-based systems are the accepted foundation — and most B2B customers and export markets ask for it explicitly.