HACCP stands for Hazard Analysis and Critical Control Point. It is a proactive approach that helps an organization to reduce or prevent hazards right from the manufacturing process to the service of the final consumer. By strictly monitoring and controlling each step of the organization’s processes, there remains less chance for hazards to occur.

The HACCP concept was pioneered in the 1960s by collaborative efforts of  Pillsbury Company, the United States Army and the United States National Aeronautics and Space Administration (NASA) to create pathogen-free safe food for astronauts and to eliminate the risk of food poisoning in space flights.

Seven basic principles are employed in the development of HACCP plans that meet the stated goal.

• These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

HACCP helps to identify Critical Control Points (CCPs) that enable to focus on the prevention of hazards rather than taking corrective action when a product fails after testing. It is used to identify and manage risks associated with physical, chemical, and biological hazards including microbiological contamination.

For the effective working of the HACCP, it should be reviewed and necessary changes shall be made whenever there is any change in vendor, regulatory requirements, continuous improvement, any failure, or change in any step.

HACCP study is included in ISO 22000 Management System as well as GFSI standards e.g, BRCGS, IFS, FSSC 22000, SQF. The guidelines for HACCP applications are established in the Codex Alimentarius: General Principles for Food Hygiene.

Based on risk assessment, HACCP plans allow industry to allocate its resources efficiently by establishing and auditing safe food production practices.

HACCP is a powerful and internationally recognized preventive approach that helps to reduce hazards and increase the productivity of the organization. So, it can be justifiably said that HACCP is indeed a very useful food safety tool.