Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

Guideline for application of HACCP Principles

• Introduction
• Prerequisite Programs
• Education and Training
• Developing a HACCP Plan
• Assemble the HACCP team
• Describe the food and its distribution
• Describe the intended use and consumers of the food
• Develop a flow diagram which describes the process
• Verify the flow diagram
• Conduct a hazard analysis (Principle 1)
• Determine critical control points (CCPs) (Principle 2)
• Establish critical limits (Principle 3)
• Establish monitoring procedures (Principle 4)
• Establish corrective actions (Principle 5)
• Establish verification procedures (Principle 6)
• Establish record-keeping and documentation procedures (Principle 7)