What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point. It is used by food companies world wide as a risk management tool for identifying where things can go wrong, and using this to prevent problems from occurring. It was first devised by NASA to ensure the food for astronauts would not make them ill.

There are seven key steps to the system:

1. Conduct a hazard analysis to identify potential hazards which could occur in the food production process.
    
2. Identify the critical control points. These are points in the process where potential hazards can be controlled and monitored.
    
3. Set the critical limits for each critical control point.
    
4. Establish ways in which to monitor the critical control points. This is to ensure targets are being met.
    
5. Establish corrective action if monitoring indicates a critical control point is not within its established limits.
    
6. Establish effective record keeping procedures that document the HACCP system is working properly. Records should document critical control point monitoring, verification activities, and deviation records.
    
7. Establish procedures for verifying the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, critical control point records, as well as microbiological testing.