HACCP compliance in organic food processing industries in India: A statistical study by product type and company size.

Organic food is gaining global popularity due to its perceived health benefits and compatibility with sustainability goals. However, the application of hazard analysis and critical control point (HACCP) in organic food processing, particularly in developing countries, is barely discussed. In this study, we examined the level of HACCP compliance in certified organic food processing units in Kerala, India, with an emphasis on the impact of product type and company size. In 2023-2024, a structured audit based on Codex criteria was carried out, with a standardized scoring system used to evaluate the paperwork and operational performance. Significant trends and interactions were identified using statistical methods, including two-way ANOVA, Tukey's HSD post hoc test, principal component analysis (PCA), and cluster analysis. Across product categories, there were notable variations in HACCP compliance, with meat and ready-to-eat food processors showing higher levels of compliance than dairy and rice-based processors. Company size was also an important determinant, with larger enterprises demonstrating superior system implementation. Significant interaction effects demonstrated that performance patterns were not consistent across categories. Significant interaction effects between product type and company size indicated that compliance patterns vary depending on the combination of these factors. These findings underline the importance of targeted training, regulatory support, and the incorporation of HACCP into organic certification frameworks to enhance food safety standards in the organic industry, particularly among small-scale and high-risk processors in developing countries.