HACCP

Hazard Analysis & Critical Control Points (HACCP)

Originally designed as a means to provide safe foods for space flight, HACCP stands for Hazard Analysis Critical Control Point. It is a systematic, preventive approach to food safety and determines the physical, chemical, and biological hazards in an effort to prevent contamination rather than finding it through finished product inspection. This method is useful at all stages of food production and preparation processes including packaging, processing, distribution, etc.

Based on risk-assessment, HACCP plans allow for better efficiency in establishing and auditing safe food production practices.

The Seven Principles of HACCP:

Principle 1: Conduct a hazard analysis

Principle 2:  Identify critical control points

Principle 3:  Establish critical limits for each critical control point

Principle 4:  Establish critical control point monitoring requirements

Principle 5:  Establish corrective actions

Principle 6:  Establish procedures for ensuring the HACCP system is effective

Principle 7:  Establish record keeping procedures

HACCP systems are widely recognized and accepted in the following industries:

  • Seafood industry
  • Fresh-cut product
  • Meet and poultry products
  • School Food and Services
  • Dairy Industry
  • Juice

Additionally, HACCP is now being applied in the food packaging industry.

The implementation of a HACCP program involves monitoring, verifying and validating that the processes and procedures used to produce safe food products are effective.

Contact DQS Inc. Food Safety Services for training information, gap analyses and other services.