HACCP

HACCP, or Hazard Analysis and Critical Control Points, is a systematic, preventive approach to ensuring food safety. It focuses on identifying biological, chemical, and physical hazards that could arise in the food chain and implementing measures to prevent, eliminate, or reduce those hazards to acceptable levels. HACCP covers activities from production and processing to distribution and preparation, emphasizing traceability, process control, hygiene, and supplier assurance to prevent safety concerns before they occur rather than relying solely on end-product testing.

The concept originated in the 1960s through a collaboration among Pillsbury, NASA, and the US food industry to ensure safe space shuttle meals. It was subsequently codified in international guidelines by the Codex Alimentarius Commission and has since been adopted worldwide, with many regulatory regimes requiring HACCP for certain sectors. ISO 22000, introduced in the early 2000s and updated since, provides a broader food safety management system that integrates HACCP principles with management-system requirements.

The implementation of HACCP rests on seven principles: conduct a hazard analysis to identify potential hazards; determine critical control points at which control measures can prevent or reduce hazards; establish critical limits for each CCP; monitor each CCP to ensure limits are met; implement corrective actions when monitoring indicates a deviation; verify that the HACCP system is working effectively; and maintain documentation and records. A product description, its intended use, and a validated process flow diagram support analysis and on-site verification.

HACCP is widely applied in food production and processing but is adaptable to other industries where hazard prevention is essential. Its adoption can enhance safety, improve regulatory compliance, and support continuous improvement, though effective implementation requires trained personnel, resources, and ongoing verification.