Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

HACCP revolves around the following 7 principles

  1. Conduct a hazard analysis
  2. Identify critical control points
  3. Establish critical limits for each critical control point
  4. Establish critical control point monitoring requirements
  5. Establish corrective actions
  6. Establish procedures for ensuring the HACCP system is working as intended
  7. Establish record keeping procedures

The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization’s Total Quality Management system.

Other Standards, such as Safe Quality Food Institute’s SQF Code, also relies upon the HACCP methodology as the basis for developing and maintaining Food Safety (Level 2) and Food Quality (Level 3) Plans and programs in concert with the fundamental prerequisites of Good Manufacturing Practices.

Benefits

Benefits: HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are:

  • Saves your business money in the long run
  • Avoids you poisoning your customers
  • Food safety standards increase
  • Ensures you are compliant with the law
  • Food quality standards increase
  • Organises your process to produce safe food
  • Organises your staff promoting teamwork and efficiency
  • Due diligence defence in court.