HACCP

HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive food-safety system used to identify, evaluate and control significant hazards in food production and handling. Rather than relying only on testing finished products, HACCP focuses on controlling hazards at the steps where they can be prevented, eliminated or reduced to an acceptable level.

The seven HACCP principles

1. Conduct a hazard analysis: identify biological, chemical, physical and allergen hazards that could occur.
2. Determine critical control points (CCPs): identify steps where control is essential for food safety.
3. Establish critical limits: set measurable limits for each CCP.
4. Establish monitoring procedures: define what is checked, how and how often.
5. Establish corrective actions: specify what happens when a critical limit is not met.
6. Establish verification procedures: confirm that the system is working as intended.
7. Establish documentation and records: keep evidence of the plan, monitoring, deviations and verification.

HACCP in a restaurant

A restaurant may use HACCP principles to control a process such as cooking, cooling and cold storage of a prepared food. The hazard analysis determines which steps are critical control points and which are managed through prerequisite programs such as approved suppliers, sanitation, pest control and staff hygiene.

HACCP versus a food safety plan

HACCP is a structured methodology. A food safety plan is the written system used by an operation to describe its hazards, controls, monitoring, corrective actions and verification. The plan may be based on HACCP principles and also include prerequisite programs. Legal requirements vary by food sector and jurisdiction; HACCP is not automatically a universal legal requirement for every restaurant.

Chef’s tip: A HACCP plan must reflect the actual product and process. Do not copy critical limits from another operation without confirming that they apply to the food, equipment and local regulations.

Key distinction: HACCP is a preventive hazard-control system built around seven principles, not simply a temperature log or inspection checklist.