HACCP: Seven Principles & Implementation
HACCP (Hazard Analysis and Critical Control Points) is the internationally recognised, science-based food safety management system required by EU/UK food law (Regulation EC 852/2004). It is preventative—it identifies hazards before they cause harm, rather than testing finished products. The seven principles: (1) Conduct a Hazard Analysis: identify all biological (pathogens), chemical (pesticides, allergens, cleaning agents), and physical (glass, metal, bone) hazards at each process step. Assess the risk (likelihood × severity). (2) Identify Critical Control Points (CCPs): a step where a control measure can be applied and is essential to prevent, eliminate, or reduce a hazard to acceptable levels. Example CCP: heat treatment step (eliminates biological hazard). (3) Establish Critical Limits: the maximum or minimum values to which a biological, chemical, or physical parameter must be controlled. Example: 72°C for ≥15 seconds for milk pasteurisation. (4) Establish Monitoring Procedures: define how, when, and by whom CCPs will be monitored. Example: continuous temperature recording with chart recorders. (5) Establish Corrective Actions: what to do when a critical limit is breached. Example: divert product, re-pasteurise, notify supervisor. (6) Establish Verification Procedures: confirm that HACCP is working effectively—microbiological testing, audits, equipment calibration. (7) Establish Record-Keeping and Documentation: written records demonstrate compliance and provide evidence for audits.