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HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognized system for identifying and controlling food safety hazards before they reach the customer, instead of relying only on checking the finished product.
The 7 principles of HACCP
Conduct a hazard analysis: identify biological, chemical, and physical hazards.
Determine the critical control points (CCPs) where hazards can be controlled.
Set critical limits for each CCP, such as a minimum cooking temperature.
Establish monitoring procedures to check each CCP.
Set corrective actions for when a limit is not met.
Verify that the system is working as intended.
Keep records and documentation.
Who needs HACCP?
Food manufacturers, caterers, restaurants, hotels, and anyone who prepares food for others can benefit from HACCP. Many clients, auditors, and export markets expect a HACCP-based food safety system, and it is the foundation of standards like ISO 22000.
FoodSHAP’s Level 3 HACCP Principles & Practice course helps teams build and run their own HACCP plan.
