The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to fork

HACCP system covers a sequence of 5 preliminary steps & 7 principles.The highlights of these initial steps and main principles are as follows.

1. Assemble HACCP team

2. Describe the product

3. Define Intended Use

4. Construct a process flow diagram

5. Onsite verification of process flow diagram

6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any measures to control identified hazards

7 (Principle #2) Determine Critical Control Points (CCPs)

8 (Principle #3) Establish Critical limits for each CCP

9 (Principle #4) Establish a monitoring system for each CCP

10 (Principle #5) Establish Corrective Actions

11 (Principle #6) Establish Verification Procedures

12 (Principle#7) Establish Documentation & Record Keeping

Hazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone program

To be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programs

In addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HACCP forms

Note: Codex HACCP guidelines has not been given due to copy right issues.