HACCP stands for Hazard Analysis and Critical Control Points.
Overview:
- It is a systematic, science-based food safety management approach used to identify, evaluate, and control significant hazards in the production process.
- The core idea is prevention: identify hazards (biological, chemical, physical) and establish critical control points and limits to prevent, eliminate, or reduce risks to an acceptable level.
Key concepts:
- Hazard Analysis: mapping each step of a process to determine where hazards could occur.
- Critical Control Points (CCPs): specific points in the process where controls can be applied to prevent or reduce hazards.
- Prerequisite programs: foundational practices (sanitation, training, supplier approval, etc.) that support the HACCP system.
- Seven principles: 1) conduct a hazard analysis, 2) determine CCPs, 3) establish critical limits, 4) establish monitoring procedures, 5) establish corrective actions, 6) verify the HACCP system, 7) keep proper documentation.
Applications:
- Widely adopted in the food industry and often required for certifications and regulatory compliance (e.g., GFSI benchmarks, FDA guidance).
- HACCP plans are written documents detailing hazards, CCPs, critical limits, monitoring, and verification procedures for a specific product and process.
If you’d like, I can tailor a concise definition or summarize how HACCP is implemented in a particular sector (e.g., dairy, meat, or seafood) or provide a simple example HACCP plan outline.
