HACCP – Hazard Analysis and Critical Control Point

1. Definition

HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may compromise food safety throughout the food supply chain.

Developed by Codex Alimentarius, HACCP forms the scientific basis for many food safety standards, including ISO 22000:2018.

2. Purpose and Scope

HACCP aims to:

• Ensure that food is safe for consumption.

• Identify potential hazards (biological, chemical, physical).

• Establish preventive controls at critical points in food processes.

• Provide documented evidence of safety assurance to regulators and customers.

Applicable to all food chain operators — from farm, processing, and packaging to distribution and catering.

3. The Seven HACCP Principles

1. Conduct hazard analysis.

2. Identify Critical Control Points (CCPs).

3. Establish critical limits for each CCP.

4. Implement monitoring procedures.

5. Define corrective actions when limits are exceeded.

6. Maintain verification procedures.

7. Keep records and documentation.

4. Benefits

• Ensures food safety and consumer protection.

• Meets international and regulatory requirements (e.g., Codex, FDA, EU).

• Prevents costly recalls and contamination incidents.

• Builds customer trust and confidence.

5. Conclusion

HACCP provides a preventive, risk-based approach to food safety — an essential foundation for compliance with global food regulations and standards.