Hazard Analysis Critical Control Point


HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.


HACCP involves:


  • looking closely at what you do in your business
  • what could go wrong and what risks there are to food safety
  • identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
  • deciding what action you need to take if something goes wrong
  • making sure that your procedures are being followed and are working
  • keeping records to show your procedures are working


It is important to have food safety management procedures that are appropriate for your business.



HACCP Steps & Principles


HACCP system is 12 Steps and 7 Principles based risk based approach to food safety. These steps are:


  1. Assemble HACCP Team
  2. Describe Product
  3. Identify Intended Use
  4. Construct Flow Diagram
  5. On-site Confirmation of Flow Diagram
  6. Conduct a Hazard Analysis
  7. Determine CCPs
  8. Establish Critical Limits for each CCP
  9. Establish a Monitoring System for each CCP
  10. Establish Corrective Actions
  11. Establish Verification Procedures
  12. Establish Documentation and Record Keeping


Consultancy Services Road Map:


  • Gap Analyses
  • Designing, Documentation and Implementation (System Development)
  • Internal Auditing
  • Management Review
  • Certification Process Guidance