Hazard Analysis and Critical Control Points (HACCP)

Food facilities commonly implement the seven principles of Hazard Analysis and Critical Control Points, or HACCP, a preventive approach outlined by the Codex Alimentarius.

These ensure the biological, chemical, and physical safety of food.

First, a comprehensive hazard analysis is conducted. For example, potential risks such as contamination by Salmonella spp. are identified in a meat processing facility.

Next, the critical control points, or CCPs, are identified—such as chilling meat to limit microbial growth or using metal detectors to detect metal fragments.

Each CCP needs critical limits. For example, the internal meat temperatures should fall below 5°C within 6 hours post-slaughter.

These CCP limits are monitored in real time by calibrated sensors.

Any deviations trigger corrective actions like batch isolation, root cause analysis, and documentation.

Routine checks with microbial swabs, hygiene assessments, and quality audits verify the effectiveness of these measures.

Finally, meticulous documentation ensures traceability, compliance, and food safety.