Hazard Analysis and Critical Control Point

NACMCF / Codex Alimentarius CXC 1-1969 · Universal preventive food safety methodology

HACCP is a systematic preventive approach that identifies biological, chemical and physical hazards and controls them at critical points rather than relying on finished-product testing. It rests on five preliminary tasks and seven principles, and it presumes effective prerequisite programs are already in place.

Key points

• Prerequisite programs (GMPs, sanitation, pest control, training, supplier control) must be functional before HACCP is applied.
• A CCP is a step where control is essential and is the last point at which a hazard can be prevented, eliminated, or reduced to an acceptable level.
• Critical limits must be measurable, validated, and tied to scientific or regulatory support.
• Reassess the plan at least annually and whenever product, process, equipment, packaging, or intended use changes.