HACCPprinciper

HACCPprinciper refers to the seven foundational principles of the HACCP system, a preventive framework for managing food safety. The principles are: 1) hazard analysis; 2) determination of critical control points (CCPs); 3) establishment of critical limits; 4) establishment of monitoring procedures; 5) establishment of corrective actions; 6) verification; and 7) documentation and record-keeping.

The HACCPprinciper are applied to identify biological, chemical, and physical hazards and to control them at points in the production chain where control is possible, from procurement through processing to distribution. The approach is preventive, aiming to halt unsafe conditions before they occur rather than relying solely on end-product testing.

Origin and adoption: HACCP was developed in the mid-20th century for NASA space food programs and was later formalized by Codex Alimentarius, which codified the seven principles and their application. Since then, HACCP principles have been widely adopted in food manufacturing, processing, import/export, and retail, and are often reflected in national laws and industry standards.

Implementation and scope: Successful application requires a cross-functional team, critical prerequisite programs (such as sanitation and GMPs), and thorough documentation. While the HACCPprinciper provide a structured methodology, they do not specify particular hazards or limits; these are process- and product-dependent. The system is not a substitute for broader quality and safety programs, and it may require adaptation to complex or multi-site supply chains. Beyond food, the HACCP concept has influenced quality systems in other sectors.