HACCP (Hazard Analysis and Critical Control Point) is a globally recognized, systematic preventive approach to food safety. It focuses on identifying, evaluating, and controlling hazards that could compromise the safety of food products, ensuring they are safe for consumption. Rather than relying solely on end-product testing, HACCP emphasizes proactive prevention throughout the entire food production process.

Key Objectives of HACCP:

• Prevent foodborne illnesses by controlling biological, chemical, and physical hazards.
• Ensure compliance with international food safety regulations and standards.
• Build consumer trust through consistent, safe, and high-quality food production.
• Provide a structured framework for continuous improvement in food safety management.

The 7 Principles of HACCP:

• Conduct Hazard Analysis – Identify potential hazards that could occur in the food chain.
• Determine Critical Control Points (CCPs) – Identify points where hazards can be controlled or eliminated.
• Establish Critical Limits – Set measurable criteria (temperature, time, pH, etc.) to ensure control.
• Establish Monitoring Procedures – Implement systems to monitor CCPs.
• Establish Corrective Actions – Define steps to take when monitoring shows deviation from limits.
• Establish Verification Procedures – Confirm the system is working effectively.
• Establish Record-Keeping and Documentation – Maintain records as evidence of compliance.