Hazard Analysis and Critical Control Points (HACCP)


Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.

HACCP is built around seven principles: s

  • 1. Analysis of food hazards: biological, chemical or physical
  • 2. Identification of critical control points: raw materials, storage, processing, distribution and consumption
  • 3. Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and      time.
  • 4. Monitoring of these critical control points
  • 5. Establishment of corrective actions
  • 6. Keeping records
  • 7. Systematic and regular auditing of the system in place by independent third party certification bodies.


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