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Food Safety Foundation

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, science-based approach to food safety that identifies, evaluates, and controls biological, chemical, and physical hazards throughout the food production process.

HACCP is required by the FDA for juice, seafood, and meat/poultry processors, and serves as the foundation of all GFSI-recognized food safety schemes including SQF, BRC, and FSSC 22000. Rather than relying on end-product testing, HACCP focuses on preventing hazards at critical points in the process where control is essential.

Whether you need a standalone HACCP plan for regulatory compliance or are building toward a full GFSI certification, a well-designed HACCP system is the cornerstone of food safety management.

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The Foundation of Food Safety

The 7 HACCP Principles

Every effective HACCP plan is built on these seven internationally recognized principles established by the Codex Alimentarius Commission.

1

Conduct a Hazard Analysis

Identify all potential biological, chemical, and physical hazards associated with each step of your food production process.

2

Determine Critical Control Points (CCPs)

Identify the points in the process where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels.

3

Establish Critical Limits

Define the maximum or minimum values for each CCP — such as temperature, time, pH, or moisture level — that must be met to ensure safety.

4

Establish Monitoring Procedures

Develop systematic procedures to measure and observe each CCP, ensuring critical limits are consistently met during production.

5

Establish Corrective Actions

Define the specific actions to take when monitoring indicates a CCP has deviated from its critical limit, including product disposition.

6

Establish Verification Procedures

Implement activities to confirm the HACCP system is working effectively — including audits, testing, and review of monitoring records.

7

Establish Record-Keeping and Documentation

Maintain comprehensive records of hazard analyses, CCP determinations, critical limits, monitoring activities, corrective actions, verification procedures, and any modifications to the HACCP plan.

Our Proven Process

Our HACCP Process

A structured, hands-on approach that takes you from preliminary assessment to a fully implemented and validated HACCP system.

1

Preliminary Steps

Product descriptions, intended use analysis, and detailed process flow diagrams — the essential groundwork before hazard analysis begins.

2

Hazard Analysis

Comprehensive identification and evaluation of biological, chemical, and physical hazards at every step of your production process.

3

CCP Identification

Using decision trees and scientific rationale to determine which process steps are true critical control points requiring active management.

4

Critical Limits & Monitoring

Establish scientifically validated critical limits for each CCP and develop practical monitoring procedures your team can execute consistently.

5

Corrective Action Procedures

Clear, documented corrective actions for each CCP deviation — including product evaluation, root cause investigation, and preventive measures.

6

Verification & Validation

Scientific validation that your HACCP plan controls identified hazards, plus ongoing verification activities to confirm the system works as intended.

7

Documentation System

Complete HACCP documentation including the HACCP plan, prerequisite programs, monitoring logs, corrective action reports, and verification records.

8

Training & Implementation

HACCP team and employee training, hands-on implementation support, and ongoing guidance to ensure your HACCP system is sustainable and audit-ready.

Is HACCP Right for You?

Who Needs HACCP?

HACCP applies to a wide range of food industry operations — from regulatory requirements to voluntary best practices.

FDA-Regulated Food Manufacturers

Companies subject to FDA oversight that need HACCP-based food safety systems to meet federal regulatory requirements.

Juice Processors

Juice manufacturers required by 21 CFR Part 120 to have a HACCP system in place for pathogen reduction and food safety.

Seafood Processors

Seafood operations mandated by 21 CFR Part 123 to implement HACCP for controlling safety hazards in fish and fishery products.

Meat & Poultry Plants (USDA)

USDA-regulated meat and poultry processors required under 9 CFR Part 417 to develop and implement HACCP plans.

Companies Pursuing GFSI Certification

Food companies seeking SQF, BRC, FSSC 22000, or other GFSI-recognized certifications — all of which require a HACCP plan as a foundation.

Science-Based Food Safety

Any food company wanting a proactive, science-based approach to food safety — even when not legally required. HACCP demonstrates due diligence and protects your brand.

Common Questions

HACCP FAQs

Is HACCP certification mandatory?

HACCP is mandatory for certain FDA-regulated industries including juice, seafood, and meat/poultry processors (under USDA). For other food manufacturers, HACCP is not legally required but is often a prerequisite for GFSI-recognized certifications like SQF, BRC, and FSSC 22000, and may be required by customers and retailers.

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

A HACCP plan focuses specifically on identifying and controlling biological, chemical, and physical hazards at critical control points. A food safety plan, as required by FSMA's Preventive Controls rule, is broader and includes a hazard analysis, preventive controls, supply chain controls, and a recall plan. HACCP is a component of a comprehensive food safety plan.

How long does HACCP implementation take?

HACCP implementation typically takes 2 to 6 months depending on the complexity of your operations, the number of product lines, and the readiness of your prerequisite programs. Simple facilities with a few product lines can be completed in as little as 8 weeks.

Can HACCP be integrated with SQF or BRC?

Yes. HACCP is a foundational requirement of both SQF and BRC (BRCGS) certifications, as well as FSSC 22000 and other GFSI-recognized schemes. Your HACCP plan becomes a core component of these broader food safety management systems. We often help companies develop HACCP as a stepping stone to full GFSI certification.

Ready to Develop Your HACCP Plan?

Schedule a free 30-minute consultation. We'll assess your current food safety system, discuss HACCP requirements for your operation, and outline a clear path forward — no obligation.

Schedule Free Consultation Call 858-240-4353

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