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HACCP: Hazard Analysis Critical Control Points

What does HACCP stand for?

Hazard Analysis Critical Control Points.

What is Hazard Analysis Critical Control Points?

It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.

It avoids traditional "end product testing" and seeks to identify hazards and reduce risks throughout all stages from producer to plate.

The approach was originally derived from Engineering System's - "Failure Mode and Effect Analysis". It was further developed by Pillsbury / NASA for the American Space Programme. Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space.

HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries.

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What are the principles of Hazard Analysis Critical Control Points?

The HACCP principles consist of the following:

  • Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
  • Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
  • Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
  • Establishing and implementing effective monitoring procedures at critical control points
  • Establishing corrective actions when monitoring indicates that a critical control point is not under control
  • Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
  • And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs.
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What does the law require?

From 1 January 2006 the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs require that:

Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

If you run a small catering business visit the Safer food, better business page of the Food Standards Agency website.

What if I own a small food business?

No matter what the size of your business the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs still apply to you and you will have to ensure that you comply with them.

If you run a small catering business visit the Safer food, better business page of the Food Standards Agency website.

What training is available?

The Royal Borough of Kensington and Chelsea can offer you the Royal Institute of Public Health's Foundation Certificate in Hazard Analysis Critical Control Points Principles. The course covers the following subjects:

  • Importance and benefits of HACCP
  • The role of HACCP
  • HACCP terminology
  • Basic application of HACCP principles
  • Use of HACCP in small and medium sized hospitality ad food retail businesses
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