Not one-time badges. Ongoing, audited commitments.

An FSSAI license is the baseline legal requirement to manufacture, pack, or sell food in India — it confirms we're a registered, inspectable food business, not that every claim on our label has been individually verified by the regulator.

What it does mean: our facility, hygiene practices, and labelling are subject to FSSAI's regulatory framework, and the license number above is checkable against the public FSSAI database.

Good Manufacturing Practice certification means our cleaning, grading, and packing processes were independently assessed against a documented standard — not just observed once, but audited against a checklist covering hygiene, equipment, staff practices, and traceability.

This one isn't self-issued. UK-based auditors physically reviewed our cleaning line in Jodhpur before this certificate was granted, and it's subject to ongoing surveillance audits to stay valid.

HACCP (Hazard Analysis and Critical Control Points) means we've formally identified every point in our process — sourcing, cleaning, grading, packing — where contamination or quality failure could occur, and built specific controls at each of those points.

Certified under ISO 22000:2022, the current international food safety management standard, this is the same category of certification used by much larger food manufacturers — applied to a facility that still sources by hand at the mandi.