HACCP Hazard Analysis and Critical Control Points

⇒ What is HACCP (Hazard Analysis & Critical Control Points)?

Hazard Analysis and Critical Control Points (HACCP) is a preventive approach to identifying, evaluating and controlling significant food safety hazards. It builds on good hygiene practices and requires management commitment, trained staff, monitoring, corrective action, verification and records.

Read the FAO guidance on good hygiene practices and HACCP, or contact IQRA to discuss your food safety assessment requirements. HACCP implementation does not by itself guarantee regulatory compliance or eliminate every food safety risk.

How HACCP Supports Food Safety

  • Identifies and evaluates significant food safety hazards.
  • Defines critical control points for significant hazards.
  • Establishes validated critical limits.
  • Sets monitoring procedures for critical control points.
  • Defines corrective actions when control is lost.
  • Verifies that the HACCP system operates effectively.
  • Maintains food safety documentation and records.
  • Builds on good hygiene practices and staff commitment.