Hazard Analysis and Critical Control Point system

food processing

Also known as: HACCP system

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Last updated

June 29, 2026

Quick Summary

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative approach to food safety in food processing. It identifies potential hazards in food production and establishes measures to control them. This system focuses on preventing problems rather than inspecting finished products.

HACCP involves seven principles:
1. Conduct a hazard analysis.
2. Determine critical control points (CCPs).
3. Establish critical limits.
4. Implement monitoring procedures.
5. Establish corrective actions.
6. Implement verification procedures.
7. Establish record-keeping and documentation procedures.

This systematic method helps ensure that food products are safe for consumption by addressing potential risks at various stages of production, from raw material sourcing to final product distribution.12

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meat processing
Prevention of microbial contamination
…utilize a program called the Hazard Analysis and Critical Control Point (HACCP) system to reduce pathogenic contamination. This program identifies the steps in the conversion of livestock to human food where the product is at risk of contamination by microorganisms. Once identified, these points, known as critical control points, are…
Read More
…utilize a program called the Hazard Analysis and Critical Control Point (HACCP) system to reduce pathogenic contamination. This program identifies the steps in the conversion of livestock to human food where the product is at risk of contamination by microorganisms. Once identified, these points, known as critical control points, are…
Read More