HACCP (Hazard Analysis and Critical Control Points)
HACCP is a systematic, science-based food safety management system designed to identify, evaluate, and control hazards that are significant to food safety. Developed originally for NASA's space program and endorsed by the FDA and USDA, HACCP focuses on prevention rather than end-product testing. The system is built around seven principles that guide food establishments in identifying biological, chemical, and physical hazards and establishing controls at critical points in the production process.
The Hazard Analysis and Critical Control Points system is considered the gold standard for food safety management worldwide and is required by federal regulation for certain food production sectors in the United States. The USDA requires HACCP plans for meat and poultry processing facilities, the FDA mandates HACCP for seafood processors and juice manufacturers, and the FDA Food Safety Modernization Act (FSMA) extended preventive controls requirements based on HACCP principles to most other food manufacturing facilities. While HACCP is not universally mandated for retail food service establishments, many jurisdictions and corporate food service operations require HACCP-based food safety plans.
The seven principles of HACCP form a structured framework: (1) Conduct a hazard analysis to identify potential biological, chemical, and physical hazards at each step of the food production process; (2) Determine the Critical Control Points (CCPs) where controls can be applied to prevent, eliminate, or reduce hazards to acceptable levels; (3) Establish critical limits for each CCP — measurable parameters such as cooking temperatures and times; (4) Establish monitoring procedures to ensure each CCP is under control; (5) Establish corrective actions to be taken when monitoring indicates a CCP is not under control; (6) Establish verification procedures to confirm the HACCP system is working effectively; (7) Establish documentation and recordkeeping procedures.
Implementing and maintaining a HACCP system requires trained personnel. The FDA recommends that at least one person in a food establishment with a HACCP plan has completed a recognized HACCP training course. ServSafe and other food safety certification programs include HACCP principles in their curricula, but dedicated HACCP training courses provide deeper coverage. HACCP team members need to understand hazard analysis, CCP identification, critical limit establishment, and the verification and recordkeeping requirements. Tracking HACCP training certifications alongside other food safety credentials ensures that every person responsible for food safety in an establishment has the required training and that training remains current.