Hazard Analysis Critical Control Point (HACCP) is a systematic food safety management system that aims to identify and prevent microbial and other hazards in food production. The HACCP system is based on seven principles, which are:
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Conduct a hazard analysis: This involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team will focus on hazards that can be prevented, eliminated, or controlled by the HACCP plan.
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Determine critical control points (CCPs): CCPs are points in the process where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.
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Establish critical limits: Critical limits are the maximum and/or minimum values to which a physical, biological, or chemical parameter must be controlled at a CCP to prevent, eliminate, or reduce a hazard to an acceptable level.
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Establish monitoring procedures: Monitoring procedures are necessary to ensure that the process is under control at each CCP.
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Establish corrective actions: Corrective actions are taken when monitoring indicates that a CCP is not under control. The corrective action must be appropriate to the nature of the deviation and must ensure that no product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce.
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Establish verification procedures: Verification procedures are activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.
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Establish record-keeping and documentation procedures: A key component of the HACCP plan is recording information that can be used to prove that the system is working effectively. All food safety documents related to the HACCP system must be properly documented and filed.
