Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product. HACCP is designed for use in all segments of the food industry, from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. The goal of HACCP is to prevent and reduce the occurrence of food safety hazards.
HACCP consists of seven principles that are used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation. The seven principles of HACCP are:
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs.
Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards which may come from raw materials, facility processes, and human error. The greater employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes. Additionally, the HACCP principles are in alignment with the requirements of the FDA’s Food Safety Modernization Act (FSMA) rule.
