Food Safety Assurance Systems: Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice

Abstract

Hazard analysis and critical control point (HACCP) is recognized as a key part of food safety management practice in the global food industry and can be applied at any stage of the food supply chain. This article discusses accepted approaches to the application of HACCP principles for the development, implementation, and maintenance of HACCP plans. It is intended as an introduction to HACCP, giving guidance on how to apply the principles in a stepwise fashion, and showing how HACCP links with prerequisite programs as well as safe product design, the other essential elements of food safety management systems. Suggested record keeping formats are provided to help food companies document their HACCP systems.