What Is Hazard Analysis and Critical Control Point (HACCP)?

In today’s global food supply chain, ensuring the safety of what we eat is more critical than ever. One of the most recognized and effective systems for food safety management is Hazard Analysis and Critical Control Point (HACCP). While HACCP is primarily applied in the food sector, industries with complex safety and quality requirements, such as Automotive Emission Control, also adopt similar systematic approaches to mitigate risks. But what exactly is HACCP, how does it work, and why is it essential for the food industry?

Let’s break it down step by step.

What is HACCP?

Hazard Analysis and Critical Control Point (HACCP) is a systematic, science-based process used to identify, assess, and control biological, chemical, and physical hazards throughout the food production process. It helps prevent food contamination rather than reacting to it after it occurs.

Originally developed in the 1960s by NASA and the Pillsbury Company to ensure the safety of food for space missions, HACCP has since become a globally recognized food safety standard. It’s widely adopted in the food manufacturing, packaging, and distribution sectors.

Why Is HACCP Important?

HACCP is essential because it:

  • Prevents foodborne illnesses by identifying and controlling potential hazards.

  • Protects consumers from unsafe food.

  • Ensures compliance with international and local food safety regulations.

  • Boosts consumer confidence in food brands and products.

  • Reduces liability and waste from recalls and non-compliant batches.

The 7 Principles of HACCP

At the core of HACCP are seven principles that guide the implementation and management of a food safety plan:

  1. Conduct a Hazard Analysis
     Identify potential hazards (biological, chemical, or physical) that could cause a product to be unsafe.

  2. Determine Critical Control Points (CCPs)
     Pinpoint the steps in the process where control can be applied to prevent or eliminate a hazard (e.g., cooking, cooling).

  3. Establish Critical Limits
     Set measurable limits (such as temperature, time, pH level) that must be met to ensure a CCP is under control.

  4. Establish Monitoring Procedures
     Define how to monitor CCPs to ensure they stay within the critical limits (e.g., using a thermometer every hour).

  5. Establish Corrective Actions
     Plan actions to be taken if monitoring shows a deviation from critical limits.

  6. Establish Verification Procedures
     Confirm that the HACCP system is working effectively, through audits, equipment calibration, and product testing.

  7. Establish Record-Keeping and Documentation
     Keep detailed records of all procedures, monitoring results, corrective actions, and verifications.

Real-World Example of HACCP in Action

Let’s say a company processes and packages ready-to-eat chicken salad. Here’s how HACCP might apply:

  • Hazard Analysis: Identify risks like Salmonella in chicken or contamination during packaging.

  • CCPs: Cooking the chicken to an internal temperature of 75°C and sanitizing packaging equipment.

  • Critical Limits: Chicken must be cooked to at least 75°C and cooled to under 5°C within 2 hours.

  • Monitoring: Regular temperature checks of the cooked chicken.

  • Corrective Action: If chicken doesn’t reach 75°C, it must be recooked or discarded.

  • Verification: Regular microbiological testing and calibration of thermometers.

  • Documentation: Logs of cooking temperatures, corrective actions, and testing results.

Who Needs to Use HACCP?

HACCP is mandatory in many countries for certain segments of the food industry, such as meat, poultry, seafood, and juice producers. However, it’s highly recommended across all food sectors, including:

  • Food manufacturers

  • Restaurants and foodservice providers

  • Retailers

  • Food transport and logistics companies

In many markets, certification to HACCP (or GFSI-aligned schemes like BRCGS or SQF) is a requirement for doing business with large retailers and distributors.

Benefits of Implementing HACCP

Implementing HACCP is more than a regulatory checkbox — it offers real business advantages:

  • Improved product quality and safety

  • Fewer product recalls and customer complaints

  • Lower insurance premiums

  • Better brand reputation and trust

  • Greater operational efficiency through process control

HACCP vs. Other Food Safety Systems

While HACCP is a foundational system, it often works alongside other quality systems like:

  • ISO 22000 – A global food safety management standard.

  • GMP (Good Manufacturing Practices) – Focused on hygiene and facility standards.

  • FSSC 22000 or BRCGS – Comprehensive schemes that build on HACCP principles for global certification.

Final Thoughts

Hazard Analysis and Critical Control Point (HACCP) is more than just a food safety buzzword — it’s a proactive, structured approach to preventing food safety hazards before they reach the consumer. Whether you’re a small food producer or a global distributor, implementing HACCP is a smart move toward safer operations and increased market confidence.

Food safety is non-negotiable, and HACCP is one of the most trusted tools to ensure it.