HACCP - introduction
14/04/2023
This guidance document introduces the seven principles of HACCP and how to apply them using the 12 steps to enhance control of significant hazards in a food business and ensure food safety.
HACCP is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on GHP.
Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances.
Consult the guidance document on introducing HACCP to:
- become familiar with the HACCP approach, definitions, 7 principles and 12 steps to implementing HACCP
- understand the importance of management commitment and an effective GHP programme as foundations for successfully implementing HACCP; and
- understand the benefits and advantages, while recognizing the challenges, of implementing HACCP for some businesses, especially for small and less developed businesses (SLDBs).
Further Readings
The selected links refer to online sources relevant to the Section on HACCP of the FAO GHP and HACCP Toolbox for Food Safety. The chosen links provide valuable online information to gain more in-depth topical knowledge.
(If any of the following links are broken, please notify [email protected])
- Canadian Food Inspection Agency (CFIA). 2019. Reference Database for Hazard Identification
- European Food Safety Authority (EFSA). 2022. Chemical Hazard Database (OpenFoodTox)
- FAO & WHO. 2019. Code of practice for fish and fishery products (CXC 52-2003)
- FAO & WHO. 2020. Code of practice on food allergen management for food business operators (CXC 80-2020)
- FAO & WHO. 2021. In brief: Assessing the risk of microbiological hazards in foods
- FAO. 1998. Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System, Section 3
- FAO. 2003. Assessment and Management of Seafood Safety and Quality
- FAO. 2006. The FAO/WHO guidance to governments on the application of HACCP in small and less-developed food businesses
- FAO. 2009. Good Hygienic Practices in the Preparation and Sale of Street Food in Africa - Tools for Training
- FAO. 2013. Guidelines for the validation of food safety control measures (CAC/GL 69 – 2008
- New Zealand Ministry of Primary Industries. 2023. Food Safety Hazard Database
- U.S. Food and Drug Administration (FDA). 2022. HACCP Principles & Application Guidelines
- USDA-FSIS. 2021. Guidebook for the preparation of HACCP plans
- USDA-FSIS. A Generic HACCP Model for Poultry Slaughter
Contact
[email protected]