Do You Know the Hazard Analysis and Critical Control Points (HACCP) System?

The Hazard Analysis and Critical Control Points (HACCP) system is a systematic approach to identifying, evaluating, and controlling hazards significant to food safety. It is a science-based and preventive method aimed at ensuring the microbiological, chemical, and physical safety of food products throughout the entire production chain.

Structure and Operating Principles 

In accordance with the European Union legal framework, the HACCP system is based on seven principles that define how production processes are monitored and secured¹:

1. Hazard Identification: Analysis of potential biological (e.g., pathogens), chemical (e.g., cleaning agent residues), or physical (e.g., foreign bodies) factors that may affect product safety.
2. Identification of Critical Control Points (CCP): Pinpointing the stages in the process where control is essential to prevent, eliminate, or reduce a hazard to an acceptable level.
3. Establishment of Critical Limits: Defining measurable parameters (such as temperature, time, pH) that separate safe products from potentially unsafe ones at each CCP.
4. Establishment of Monitoring Procedures: Implementing systematic measurements and observations to ensure that every Critical Control Point is under supervision.
5. Establishment of Corrective Actions: Determining the procedures to be taken when monitoring indicates that a particular control point has exceeded established limits.
6. Establishment of Verification Procedures: Using methods, tests, and audits to confirm that the HACCP system is working effectively and according to plan.
7. Establishment of Documentation: Keeping records of all principles and their application, enabling full auditability of processes.

Legal Framework in the European Union 

The application of HACCP principles is a statutory requirement for all food sector businesses in the European Union, excluding primary production. This obligation is regulated by the so-called “Hygiene Package,” which sets food hygiene standards at every stage after harvest or slaughter².

This system is integrated with other prerequisite programmes, such as Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP), creating a comprehensive food safety management model!

¹ https://food.ec.europa.eu/document/download/04ba9135-7c25-4608-b7f6-9ba1f8043b43_en?filename=biosafety_fh_guidance_guide_good-practice-haccp-ensca.pdf 

²https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32004R0852