HACCP (Hazard Analysis Critical Control Point) 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. The aim of HACCP is to prevent and reduce food safety hazards.
It is based on scientific principles applied to food processing and production.
The Seven Principles of HACCP
HACCP is based on seven principles, which are the most important steps in writing an HACCP plan. The first two steps form the basis of the HACCP plan. The remaining five steps are the application steps of the HACCP plan, providing the structure for implementing the HACCP plan in a food processing facility.
1st Principle: Conduct Hazard Analysis
Application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team focuses on hazards that can be prevented, eliminated, or controlled through the HACCP plan. A report justifying the inclusion or exclusion of the hazard and identifying possible control measures must be prepared.
2nd Principle: Determine Critical Control Points (CCPs)
A Critical Control Point (CCP) is a point, step, or procedure in the process where control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. The HACCP team will use the decision tree for critical control points to identify the critical control points in the process. A single critical control point may control more than one food safety hazard, or in some cases, more than one critical control point may be needed to control a single hazard. The number of CCPs required depends on the processing steps and the control needed to ensure food safety.
3rd Principle: Establish Critical Limits
A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (aw), pH, weight, or other measure based on scientific literature and/or regulatory standards.
4th Principle: Establish Monitoring Procedures
The HACCP team describes monitoring procedures for measuring the critical limit at each critical control point. Monitoring procedures should describe how the measurement is taken, when it is taken, who is responsible for the measurement, and how often the measurement is taken during production.
5th Principle: Establish Corrective Actions
Corrective actions are procedures followed when a deviation from a critical limit occurs. The HACCP team identifies steps to be taken to prevent potentially hazardous foods from entering the food chain, as well as steps necessary to correct the process. This typically involves identifying problems and taking steps to ensure the problem does not recur.
6th Principle: Establish Verification Procedures
These activities, except for monitoring, determine the validity of the HACCP plan and whether the system is operating according to the plan. As part of verification activities, the HACCP team can specify activities such as checking critical control points, reviewing records, pre-shipment reviews, instrument calibration, and product testing.
7th Principle: Establish Recordkeeping and Documentation Procedures
A key element of the HACCP plan is recording information that can be used to demonstrate that the food has been produced safely. Records should include information about the HACCP plan. Records should include information about the HACCP team, product descriptions, process flow diagrams, hazard analysis, identified critical control point values, critical limits, monitoring system, corrective actions, recordkeeping procedures, and verification procedures.