HACCP Principles and Guidelines
Foundational preventive food safety framework focused on identifying, monitoring, and controlling hazards across manufacturing operations.
What You Can Expect
Practical insights you can apply right away.
Seven Principles of HACCP
HACCP is built on seven sequential principles: conducting a hazard analysis, identifying critical control points, establishing critical limits, setting up monitoring procedures, defining corrective actions, verifying the system, and maintaining records. Together these form a proactive, science-based approach to preventing food safety hazards.
Hazard Analysis Is the Foundation
A thorough hazard analysis is the most critical step in any HACCP plan. It requires identifying all biological, chemical, and physical hazards that are reasonably likely to occur, evaluating their severity and likelihood, and determining which must be controlled within the plan.
Monitoring and Records Are Essential
Effective HACCP implementation depends on consistent monitoring of critical control points and maintaining accurate, dated records. These records provide the evidence needed for verification, regulatory inspections, and identifying trends before deviations become food safety incidents.