HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized approach to food safety that is systematic and preventative and has been in use since the 1960s. It is a science-based food safety management system designed to prevent, eliminate or reduce potential food safety hazards (biological, chemical, physical) to ensure safety of the food. The HACCP system includes two key components: Prerequisite Programs and HACCP Plans.

Prerequisite Programs

The production of safe foods requires that the HACCP system be built upon a solid foundation of prerequisite programs to assist in controlling the likelihood of introducing food safety hazards to the product through the work environment and operational practices. This has traditionally been accomplished through the application of Good Manufacturing Practices (GMPs). These conditions and practices are now considered to be prerequisite to the development and implementation of effective HACCP plans. Common prerequisite programs include:

• Premises
• Supplier Control
• Transportation, Receiving, Shipping and Storage
• Equipment Maintenance and Calibration
• Employee Training
• Sanitation and Pest Control
• Traceability and Recall
• Allergen and Foreign Material Control

HACCP Plans

A HACCP plan is a written document that is prepared systematically by applying 5 preliminary steps, followed by the Codex 7 HACCP principles to identify, evaluate and control the hazards associated with incoming materials, processing steps and plant environment that are reasonably likely to occur, and determine critical control points in a specific operation to address the significant hazards to ensure food safety:

• Five Preliminary Steps:
  1. Assemble the HACCP team
  2. Describe the product and its intended use
  3. List product ingredients and incoming material
  4. Construct flow diagram and plant schematic
  5. Verify the accuracy of diagram and schematic

•  Seven HACCP Principles:
  1. Conduct a HACCP analysis
  2. Determine critical control points (CCPs)
  3. Establish critical limits for each CCP
  4. Establish monitoring procedures of the CCP
  5. Establish the corrective actions for deviations
  6. Establish procedures for verification to confirm HACCP system effectiveness
  7. Establish record-keeping and documentation procedures

Food safety management systems based on the HACCP principles have been applied in food processing plants, storage facilities, retail food stores, and food service operations and have been accepted by government agencies, trade associations and the food industry around the world.

If you need assistance in the development, implementation and/or maintenance of a HACCP-based  food safety management system, please contact us.