ISO 9001 Quality Manuals

HACCP is the acronym for Hazard Analysis Critical Control Point.  The concept was originally developed in the 1960’s by NASA to ensure food safety for the manned space programme. The Pillsbury Food Company in association with NASA developed the first HACCP programme for astronaut food. Pillsbury presented it at the first American National Conference for Food Protection in 1971. The Food and Drug Administration (FDA) in the US liked the HACCP programme and had Pillsbury assist them with it – it was first applied to low-acid tinned food in 1973. HACCP has gradually made its way around the globe since then. HACCP is managed globally by Codex Alimentarius. Its primary aim is to prevent food safety problems and effectively control food borne disease. The principles of HACCP can be used for all product and hazard types.

The Hazard Analysis Critical Control Point (HACCP) system is internationally recognised as the most effective method of ensuring food safety. 

HACCP is a system, which identifies specific hazards and implements measures for their control.  HACCP’s systems are developed using the seven basic principles detailed below:

Principle 1
Prepare a flow diagram of the steps in the process.  Conduct a hazard analysis by identifying potential hazards.  Assess likelihood of occurrence of these hazards and identify control options

Principle 2
Identify the Critical Control Points in the process using the decision tree

Principle 3
Establish critical limits, which must be met to ensure each Critical Control Point is under control

Principle 4
Establish a monitoring system to ensure control of the Critical Control Point by scheduled testing or observations

Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular Critical Control Point is moving out of control

Principle 6
Establish documentation concerning all procedures and records appropriate to these principles and their application

Principle 7
Verify that HACCP is working effectively

On the 29 April 2004, the European Parliament and the Council issued Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Article 5 states that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

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