The 12 Steps and 7 Principles of HACCP Explained

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is an internationally accepted, Codex-based system for preventing biological, chemical and physical contamination across the food chain — from material receipt through processing, packing and distribution.

The 5 preliminary steps

• Assemble the HACCP team — people from production, QA, maintenance and stores, led by a capable food safety team leader
• Describe the product — composition, processing, packaging, shelf life and storage
• Identify intended use — including vulnerable consumers
• Construct a flow diagram of every process step
• Confirm the flow diagram on site

The 7 HACCP principles

• Principle 1 — Conduct a hazard analysis (biological, chemical, physical, allergen, fraud, radiological)
• Principle 2 — Determine critical control points (CCPs) using the decision tree
• Principle 3 — Establish critical limits for each CCP
• Principle 4 — Establish a monitoring system for each CCP
• Principle 5 — Establish corrective actions when a limit is breached
• Principle 6 — Establish verification procedures
• Principle 7 — Establish documentation and record keeping

Benefits of a working HACCP plan

• Compliance with legal obligations, including FSSAI requirements
• Higher and more consistent product quality
• Greater customer trust and a better public image
• Fewer failures and better profitability
• A systematic, efficient way of working

Keep it short, simple and followed

The best HACCP plans are the ones operators understand. Our experts work with your staff to build the plan, train the team, and audit it periodically so it keeps working.