Hazard Analysis Critical Control Point (HACCP) Principles
According to the World Health Organization (WHO), an estimated 600 million worldwide – nearly 1 in 10 – become ill after eating contaminated food, with approximately 420,000 resulting deaths and the loss of 33 million healthy life years. In response to this significant global health challenge, the food industry, standards organisations, and regulatory bodies have adopted the Hazard Analysis Critical Control Point (HACCP) Principles to systematically identify, evaluate, and control food safety hazards, ultimately improving food safety across supply chains.
What is HACCP?
HACCP was first developed in the 1960s during the United States space programme. It was first developed by NASA and US food company, Pillsbury. It was later refined by the Food and Agriculture Organization (FAO) and WHO through the Joint Commission on Food Safety (called "Codex Alimentarius").
Hazard Analysis Critical Control Point (HACCP) is a preventative food safety system that identifies and controls the physical, chemical, and biological hazards throughout the food production process, rather than relying solely on final product testing and inspections.
Based on 7 core principles, HACCP plays an important role in the food industry by providing a framework for identifying and controlling for significant hazards. The success of the HACCP methodology in the food industry has led to its adoption in pharmaceutical and cosmetic manufacturing.
What are the 7 principles of HACCP?
The 7 principles of HACCP can be explained as follows:
- Conduct a hazard analysis: Identify potential hazards that could occur in the food production process, assess their significance, and determine control measures.
- Determine the Critical Control Points (CCPs): Critical Control Points (CCPs) are points in the process where significant food safety hazards can be effectively controlled or eliminated.
- Establish critical limits: Set maximum or minimum values to which relevant process parameters must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard.
- Establish monitoring procedures: Design and implement procedures to ensure that the critical limits at each CCP are adhered to.
- Establish corrective actions: Identify actions to be taken when monitoring shows that a CCP is not under control.
- Establish verification procedures: Apply methods, procedures, tests, and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.
- Establish record-keeping and documentation procedures: Keep records for verification and documentation of all procedures and their effectiveness..
Why is HACCP important?
Despite having been in existence throughout history, food safety laws have become increasingly important and necessary as food production has become industrialised. As the food supply chain has grown more complex and global, the risk of food safety incidents has increased, making the use of effective control methods essential.
The figures highlighted in the introduction demonstrate the significant social and economical impacts of food safety. As a result, ensuring food safety is increasingly recognised as a core part of a company’s Environmental, Social, and Governance (ESG), and sustainability commitments.
The United Nations (UN) considers food safety to be essential for food security and public health, making it relevant to several Sustainable Development Goals (SDGs). Despite significant investment, progress toward these goals can be limited without effective food safety control systems. In this context, HACCP plays a vital role by providing a systematic approach in identifying and preventing food safety hazards that can lead to foodborne illness.
By implementing the HACCP guidelines, food businesses can ensure compliance with regulatory requirements and demonstrate their commitment to producing safe food. Thereby, playing their part in protecting public health and enhancing customer confidence. In addition, from a producer’s perspective, HACCP can help reduce the risk of costly product recalls or lost sales due to contaminated products.
7 Principles of HACCP: examples
Food production and distribution is a large and essential global industry. Increasing societal expectations and regulatory requirements for food safety are best supported by using HACCP as a foundation. HACCP also provides valuable input to other parts of the food safety system, including the following examples:
Training and Awareness: Ensuring that all staff involved in food handling and preparation are trained in proper food safety practices to minimise the risk of contamination.
Design and Layout of Food Establishments: Establishments should be designed to permit adequate maintenance, cleaning, and separation of areas with different levels of hygiene control to minimise cross-contamination.
Control of Refrigerants and Toxic Substances: As technology advances, safety classifications help define procedures for proper handling and installation of refrigerants and other substances that could pose a threat to food safety if not managed correctly.
Digitalization and Monitoring: Utilising digital technologies such as sensors and beacons to monitor food safety risks in real-time, allowing for immediate action to prevent contamination.
Food Safety Management Systems: Implementing food safety management systems like ISO 22000 to incorporate food safety into the design phase of products and to manage operational risks.
Special Conditions and Standards: Adhering to special conditions and standards set by food safety certification bodies to ensure compliance with the latest food safety requirements.
These examples demonstrate the importance of a proactive approach to managing food safety hazards and ensuring the safety of food products, all the way from production to consumption.
Food industry businesses vary widely in size and scope, but all can benefit from applying HACCP. In addition to improving economic and commercial performance, it also demonstrates a strong commitment to food safety and can open new business opportunities. The easiest way to show this commitment is by becoming certified to a recognised food safety standard. DNV provides the training needed to support implementation of these standards and, as an accredited certification body, can also help organisations achieve and maintain certification. Learn more about DNV Food Safety Online Courses.
