Table of contents
What is HACCP?
HACCP, an acronym for Hazard Analysis Critical Control Point, is a strategic methodology that guarantees the safety of food by effectively detecting and managing potential risks throughout the entire food production and processing journey.
In practice, HACCP guidelines, programs, and plans look to implement preventive controls to avoid food safety hazards – rather than assessing the finished product for hazards such as contamination.
The comprehensive guidelines encompass crucial aspects such as personal hygiene, meticulous food preparation, efficient hot/cold holding methods, proper refrigeration, effective food and dry storage, impeccable cleaning and sanitation practices, and efficient pest control.
When implemented precisely, HACCP processes offer a proactive and dynamic approach to ensuring food safety. It plays a pivotal role in producing food safely by incorporating preventive and corrective measures throughout the process, thereby significantly reducing the risk of post-production contamination.
What is a HACCP Audit?
The HACCP (hazard analysis and critical control point) audit is designed to help processors in the food industry identify areas of contamination risk (biological hazards, allergens, etc.) that they need to improve — before these areas are evaluated and assessed by the FDA. These principles and systems focus on physical concerns, and businesses prepping for an audit are best serviced with a HACCP checklist designed to pinpoint common areas of concern.
The Seven Principles of HACCP
HACCP is based on seven principles that provide the framework and the steps for developing and implementing a HACCP plan. These principles are:
1. Hazard Analysis
This is the first and most important step of the HACCP system. It involves identifying all the possible biological, chemical, and physical hazards that could affect the safety and quality of the food product, and assessing the likelihood and severity of their occurrence. The hazards can be introduced at any stage of the food chain, from raw materials to consumption. The hazard analysis also includes determining each hazard’s preventive measures and control points.
2. Critical Control Points (CCPs)
These are the specific points, steps, or procedures within the food process where we have the power to control and take action to prevent, eliminate, or reduce any potential hazards to safe and acceptable levels. A critical control point (CCP) can take the form of a specific temperature, pH level, duration of time, water activity, or any other measurable factor that directly impacts the growth or survival of these hazards. To assist in the identification of these CCPs for each hazard, we can utilize a CCP decision tree.
3. Critical Limits
To effectively control the hazards, it is essential to meet specific maximum and/or minimum values at each CCP. These critical limits are established based on scientific data, regulatory standards, and industry best practices. They must be measurable, achievable, and diligently monitored and recorded.
4. Monitoring Procedures
Here’s where the critical limits at each CCP are measured and recorded to ensure they are consistently met. Monitoring is crucial to keep our CCPs under control and verify that the critical limits are being upheld. There are many options such as instruments, sensors, tests, and observations to monitor these limits. Be sure that your monitoring procedures are well-documented and consistently followed.
5. Corrective Actions
These are the necessary steps to take when the monitoring results indicate that a critical limit has been surpassed or that a CCP is no longer under control. The corrective actions should already be determined and documented in the plan. Their purpose is to regain control, prevent the affected product from reaching consumers, and identify and rectify the root cause of the deviation.
6. Verification Procedures
These activities serve as evidence that the HACCP plan is effectively ensuring the safety of our food products. You can verify this through audits, inspections, tests, or reviews of the plan, critical control points (CCPs), critical limits, monitoring, and corrective actions, as well as the associated records. Additionally, seeking validation from external experts or authorities can further enhance the verification process.
7. Record-Keeping and Documentation
These records and documentation provide evidence of the effectiveness and implementation of the HACCP plan. This includes the plan itself, the analysis of hazards, the critical control points (CCPs), the limits for control, the monitoring and corrective actions taken, the results of verification, and the training and education of staff. It is essential to maintain complete, accurate, and up-to-date records and documentation. Additionally, ensuring that they are stored safely and accessible is of utmost importance.
Why HACCP is Critical for Food Safety
HACCP and its certification play a critical role in and are a prerequisite to food safety. Typically part of a quality management system, alignment with this framework not only improves the quality and safety of food production outputs but in combination with regular food safety inspections can help food providers with improved safety management and avoid the need for costly downtime and substantial process changes.
Compliance can also help boost customer perception of business best practices. Consider Longo’s Brothers Fruit Market, a family-owned Canadian grocer in operation since 1956. In 2021, Longo’s earned the distinction as the top grocery retailer in the Ontario Leger WOW study, in part because of their award-winning food safety performance — two-thirds of customers said they were confident touching Longo’s products, even during the pandemic.
30+ Audit and inspection checklists free for download.
Is HACCP a Voluntary Process?
Whether HACCP is a mandatory or voluntary process depends on your location. For instance, in the United States, it is voluntary, while in the UK it is mandatory.
While it can be a voluntary process, it is strongly recommended to implement HACCP principles in food safety management. Health authorities such as inspectors will always recommend the best practices provided by HACCP, and following these principles and becoming certified will ensure customer safety and in turn, bolster your business’s brand image.
As mentioned, some countries require HACCP certification, while others do not. We recommend connecting with your local food regulatory body to inquire whether certification is required for your business.
HACCP FAQ
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. It is a management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards in the food production process.
What are the benefits of HACCP certification?
HACCP certification can help food providers improve the quality and safety of their food products, reduce the risk of foodborne illnesses and recalls, comply with regulatory requirements, and enhance customer satisfaction and trust.
What are the seven principles of HACCP?
The seven principles of effective HACCP are Hazard Analysis, Critical Control Points (CCPs), Critical Limits, Monitoring Procedures, Corrective Actions, Verification Procedures, and Record-Keeping and Documentation.
What is a HACCP Audit?
A HACCP audit is a process of evaluating and verifying the effectiveness of a HACCP program and plan. It helps food processors identify areas of contamination risk and improve their food safety practices.
Is HACCP voluntary or mandatory?
It depends on the location. In some countries, such as the UK, HACCP is mandatory, while in others, such as the US, it is voluntary. However, it is strongly recommended to follow HACCP principles and guidelines for food safety management.
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