HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic food safety management approach designed to identify, evaluate, and control hazards that could make food unsafe for consumption. Originally developed for the space program in the 1960s, it has become the global standard for preventing biological, chemical, and physical contamination in food production. Today, HACCP-based systems are required by food safety regulations in most countries.

The system is built on seven core principles: conducting hazard analysis, identifying critical control points, establishing critical limits, setting up monitoring procedures, defining corrective actions, verifying the system works, and maintaining proper documentation. Unlike traditional end-product testing, HACCP focuses on prevention throughout the entire production chain — from raw material receiving to finished product storage. It applies to all food sectors including bakery, confectionery, dairy, meat processing, beverages, and foodservice operations.

Learn more about HACCP — including implementation steps, practical examples, and common challenges — in the articles below.