Food safety consulting for Indian suppliers and the buyers who rely on them.
Food safety consulting that gets Indian food plants ready for HACCP, BRCGS, FSSC 22000 and ISO 22000 audits, and gets foreign food brands their FSSAI licences. We prepare you for the audit; accredited certification bodies issue the certificate.
Most rejected food shipments from India are not a mystery. A residue above the buyer’s limit, a missing record, a plant that runs HACCP on paper but not on the floor. Overseas buyers find out at the port or in the audit report; by then it costs money and time.
AgPro works on both sides of that problem. Our team has spent 28+ years inside the Indian agri value chain, in input companies, processors and machinery makers. We know how Indian plants actually run, where their systems are thin, and what a buyer’s auditor will ask for. We fix the gaps before the auditor arrives.
Three buyers, one food safety consultant.
Overseas importers and retailers
You buy from Indian suppliers and need them audit-ready for the standard you require. We audit them for you, report the gaps, help them close them and check readiness before your audit or the certification audit.
Foreign food brands entering India
You want to import or make food in India. We map your products to FSSAI rules, prepare the licence application, and check labelling and product standards before your first shipment.
Indian food exporters
Your buyer has asked for BRCGS, FSSC 22000 or a HACCP plan. We take your plant from gap assessment to a clean mock audit, and keep the records running afterwards.
From gap assessment to a clean audit.
1. Gap assessment
A site visit against the standard you need and your buyer's specification. You get a written list of gaps, ranked by risk.
2. HACCP plan
Hazard analysis, critical control points, limits, monitoring and corrective actions, written for how your line really runs.
3. Systems and records
Prerequisite programmes, procedures, supplier approval, traceability, allergen and pest control, with the record sheets that prove them.
4. Training
Floor staff, supervisors and the food safety team trained on what they record, why, and what to do when a limit is missed.
5. Internal and mock audit
An internal audit, then a mock audit in the style of the certification body or your buyer, so nothing in the real audit is a surprise.
6. Audit support
Help on the day, and help closing any non-conformities the certification body raises within its deadline.
HACCP consultant, BRC consultant, FSSAI consultant: what each covers.
| Standard or rule | What it is | Who usually asks for it | Who issues it |
|---|---|---|---|
| HACCP | Method to control food safety hazards at critical points | Almost every food buyer; the base of the other standards | Certification body (where certified); otherwise checked by buyers |
| ISO 22000 | International food safety management system standard | Buyers wanting a recognised system | Accredited certification body |
| FSSC 22000 | ISO 22000 plus extra requirements; GFSI-benchmarked | Large food manufacturers and brand owners | Accredited certification body |
| BRCGS Food Safety | Retail-led food safety standard; GFSI-benchmarked | UK and European retailers and importers | Accredited certification body |
| FSSAI licence | India's legal permission to make, import or sell food | Indian law, for every food business in India | FSSAI or the state food safety authority |
| US FDA registration and FSMA | Facility registration and preventive-control rules for food sold in the US | US importers and the FDA | US FDA |
| EU maximum residue limits | Legal limits for pesticide residues in food sold in the EU | EU importers and border checks | Set by EU law; tested by labs |
Often bundled with.
Clear answers before the call.
- A food safety consultant gets a food business ready to pass a food safety audit and to stay compliant afterwards. That means a gap assessment against the standard, a HACCP plan, written prerequisite programmes and procedures, staff training, internal audits and a mock audit before the real one. We do this work. The certificate itself is issued only by an accredited certification body after its own audit.
- No, and no consultant should claim to. Certificates are issued by accredited certification bodies. Our job is to prepare your plant so it passes their audit, and to help you close any non-conformities they raise. Keeping the consultant and the certifier separate is also what buyers and the standards expect.
- HACCP is the method: identify hazards, set critical control points and monitor them. ISO 22000 is an international food safety management system standard built around HACCP. FSSC 22000 adds extra requirements on top of ISO 22000. BRCGS Food Safety is a separate standard widely asked for by UK and European retailers. FSSC 22000 and BRCGS are both benchmarked by the Global Food Safety Initiative (GFSI), which is why large buyers often accept either. Your buyer's requirement usually decides which one you need.
- FSSAI has three levels: basic registration for very small businesses, a state licence, and a central licence issued by FSSAI itself. Food importers need a central licence, applied for online through FSSAI's FoSCoS portal, along with an Importer-Exporter Code (IEC). Manufacturers and other businesses fall into a level based on their size and activity. We confirm the right category for your business before filing.
- Yes. We work for the buyer or the supplier. We audit the supplier against your specification and the standard you require, write a gap report, help the plant close the gaps, and check readiness before the certification audit or your own audit. We can also check what your market needs on top, such as US FDA food facility registration and FSMA rules, or EU maximum residue limits for pesticides.
- It depends on where the plant starts. A plant with working HACCP records may need only a few weeks of gap closure; a plant starting from scratch needs months to build systems and, just as important, the records that prove they run. We give you a realistic plan after the gap assessment, not before.