HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS)

HACCP stand for Hazard Analysis Critical Control Points. It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.

HACCP avoids traditional “end product testing” and seeks to identify hazards and reduce risks throughout all stages from producer to plate.

There are 7 principles of HACCP:
  • Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
  • Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
  • Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
  • Establishing and implementing effective monitoring procedures at critical control points
  • Establishing corrective actions when monitoring indicates that a critical control point is not under control
  • Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
  • And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs.

HACCP is a systematic preventive approach to food safety, pharmaceutical safety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.

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