HACCPlike

HACCPlike is a term used to describe risk management approaches in food safety and related industries that resemble the HACCP framework but do not constitute a formal HACCP certification or standard. The label signals that an organization implements a systematic hazard analysis, identifies critical controls or preventive controls, and applies preventive measures to ensure product safety throughout production, processing, and distribution.

Origin and use: The term arises in industry discussions, supplier requirements, and regulatory contexts where a formal HACCP plan is not mandated, but firms aim to align with HACCP principles. HACCPlike plans are often built from HACCP concepts while adapting to local regulations, product types, or company resources.

Core elements include:

- hazard analysis

- identification of critical controls or preventive controls

- establishment of critical limits

- monitoring procedures

- corrective actions

- verification and validation

- recordkeeping and documentation

- training and supplier controls

Comparisons and limitations: HACCPlike is not an internationally standardized certification. Plans labeled as HACCPlike may differ in scope and rigor and may not require third-party verification. Some versions emphasize CCPs, others emphasize preventive controls or critical control measures, and they may integrate supplier controls, traceability, and validation differently.

Applications and sectors: It is commonly used by small or mid-sized manufacturers, contract manufacturers, and supply chains seeking consistent safety practices without pursuing full HACCP certification. It can appear in food service, hospitality, packaging, and some non-food domains that adopt HACCPlike risk management.

Relation to formal standards: Formal food safety management systems such as ISO 22000 or FSSC 22000 build on HACCP principles; a HACCPlike approach is not itself a substitute for these standards, but can serve as a stepping stone toward formal certification.

See also: HACCP, ISO 22000, preventive controls, food safety management systems.