HACCPprogram

HACCP program, short for Hazard Analysis and Critical Control Points, is a systematic, preventive approach to food safety. It focuses on identifying hazards early in the food production chain and implementing measured controls to prevent, eliminate, or reduce them to acceptable levels. Used across the food supply chain from raw materials to consumer handling, HACCP aims to minimize risk rather than rely on end-product testing.

The HACCP framework is based on seven principles: hazard analysis, determination of critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record-keeping. Prerequisite programs such as good manufacturing practices and sanitation standard operating procedures support these activities and help ensure a solid foundation for control measures.

Implementation typically begins with assembling a multidisciplinary team, describing the product and its intended use, and mapping the process flow. A hazard analysis identifies potential biological, chemical, and physical hazards, and assesses their control. Critical control points are selected to prevent or reduce hazards, with defined critical limits, monitoring, and actions for deviations. The program also includes documentation, verification activities, and routine review to ensure effectiveness.

The HACCP concept emerged in the 1960s through work by Pillsbury for NASA and was later formalized by the Codex Alimentarius. Many countries require HACCP for specific sectors, such as meat and seafood, and it is commonly integrated with management systems like ISO 22000 or FSSC 22000. HACCP helps reduce foodborne illness risk and support regulatory compliance, but it is not a stand-alone guarantee of safety; it requires ongoing commitment, validation of controls, and regular training and verification to remain effective.