What is HACCP?

The Foundation of Food Safety

HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety that identifies, evaluates, and controls hazards that are significant to the safety of food products. Rather than relying on end-product testing alone, HACCP focuses on preventing hazards at every step of the production process.

HACCP was developed in the 1960s through a collaboration between NASA, the Pillsbury Company, and the U.S. Army Natick Research Laboratories. The system was originally created to ensure safe food for astronauts during space missions. It has since become the internationally recognized standard for food safety management, adopted by the Codex Alimentarius Commission and required by regulatory agencies worldwide.

Today, HACCP is required by the FDA (for juice and seafood), the USDA (for meat and poultry), and is the foundation of virtually every GFSI-recognized food safety certification scheme, including SQF, BRC, and FSSC 22000.

The Core Framework

The 7 HACCP Principles

HACCP is built on seven interconnected principles. Together, they form a complete system for identifying, preventing, and controlling food safety hazards.

1

Conduct Hazard Analysis

Identify all potential biological, chemical, and physical hazards associated with each step of the food production process. Evaluate the likelihood and severity of each hazard to determine which ones are significant and must be controlled.

2

Determine Critical Control Points (CCPs)

Identify the specific points in the process where control is critical to prevent, eliminate, or reduce a food safety hazard to an acceptable level. These are the points where loss of control could result in an unacceptable health risk.

3

Establish Critical Limits

Set measurable limits at each CCP that separate acceptable from unacceptable conditions. Critical limits are typically based on scientific data and may include parameters such as temperature, time, pH, moisture level, or water activity.

4

Monitor CCPs

Establish scheduled testing and observation procedures to monitor each CCP and ensure critical limits are consistently met. Monitoring must be frequent enough to detect deviations in real time and must be documented.

5

Establish Corrective Actions

Define the specific actions to take when monitoring indicates a critical limit has been exceeded. Corrective actions must address the cause of the deviation, ensure the CCP is brought back under control, and determine the disposition of affected product.

6

Verification

Establish procedures to confirm the HACCP system is working effectively. Verification activities include reviewing monitoring records, calibrating instruments, conducting audits, and testing finished products. Verification is different from monitoring — it validates the entire system.

7

Record-Keeping

Maintain complete documentation of the entire HACCP system, including hazard analysis, CCP determination, critical limits, monitoring procedures, corrective actions, verification activities, and all associated records. Documentation provides evidence that the system is functioning and is essential for regulatory compliance.

The Foundation HACCP Builds On

HACCP Prerequisite Programs

Before implementing HACCP, certain foundational programs must be in place. These prerequisite programs (PRPs) provide the basic conditions necessary for safe food production.

Sanitation

Cleaning and sanitizing procedures for equipment, facilities, and food contact surfaces.

Pest Control

Integrated pest management programs to prevent contamination from insects, rodents, and other pests.

Employee Hygiene

Personal hygiene policies, handwashing procedures, protective clothing, and illness reporting requirements.

Allergen Management

Controls to prevent allergen cross-contact, proper labeling, and cleaning validation for allergen changeovers.

Supplier Approval

Programs to evaluate and approve suppliers, verify incoming materials, and manage supplier food safety performance.

Equipment Maintenance

Preventive maintenance programs for all food processing equipment to ensure safe and consistent operation.

Training

Food safety training programs for all employees, including HACCP awareness, GMPs, and role-specific procedures.

Storage & Handling

Proper receiving, storage, and handling procedures including temperature control, FIFO rotation, and segregation.

The Starting Point for Certification

HACCP and GFSI

HACCP is the foundation of every GFSI-recognized food safety certification scheme. Whether you are pursuing SQF, BRC, FSSC 22000, or any other GFSI-benchmarked standard, a properly developed and implemented HACCP plan is a core requirement.

Getting HACCP right is the essential first step toward any food safety certification. A strong HACCP system not only satisfies regulatory requirements but also provides the operational foundation that makes achieving higher-level certifications faster and more straightforward.

SQF — HACCP-based food safety plan required for Level 2 and Level 3
BRC — HACCP plan is a fundamental requirement of the standard
FSSC 22000 — Built on ISO 22000, which incorporates HACCP principles
FDA / USDA — HACCP mandated for seafood, juice, meat, and poultry

Need Help with Your HACCP Plan?

Our HACCP consultants help you develop, implement, and validate a HACCP plan that meets both regulatory requirements and the expectations of GFSI certification auditors.

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Common Questions

HACCP FAQ

Is HACCP certification mandatory?

In the United States, HACCP is mandatory for certain industries. The FDA requires HACCP for juice and seafood processors, and the USDA mandates HACCP for meat and poultry processors. For other food sectors, the FDA's Food Safety Modernization Act (FSMA) requires a similar preventive controls approach. Many retailers and food service companies also require HACCP-based food safety systems from their suppliers, even when not legally mandated.

What is the difference between HACCP and a food safety plan?

A HACCP plan focuses specifically on identifying and controlling hazards at Critical Control Points (CCPs) in the production process. A food safety plan is a broader term that encompasses the HACCP plan plus prerequisite programs (PRPs), supplier controls, recall procedures, and other food safety measures. Under FSMA, the FDA uses "food safety plan" to describe a comprehensive approach that includes hazard analysis, preventive controls, and verification activities.

Who created HACCP?

HACCP was developed in the 1960s through a collaboration between NASA, the Pillsbury Company, and the U.S. Army Natick Research Laboratories. The system was originally designed to ensure safe food for astronauts during space missions. Pillsbury later adapted the methodology for commercial food production, and it was subsequently adopted as an international standard through the Codex Alimentarius Commission.

How often should a HACCP plan be updated?

A HACCP plan should be reviewed and updated at least annually, or whenever there are changes that could affect food safety. This includes new products, new ingredients, changes in processing methods, new equipment, changes in facility layout, new regulatory requirements, or after a food safety incident. Regular verification activities should also confirm that the HACCP plan remains effective and current.

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HACCP Food Safety