The hazard analysis and critical control point concept

Hazard analysis and critical control point (HACCP) was developed in the 1960’s primarily by the Pillsbury Company to assure the safety of food manufactured for astronauts. It uses a proactive preventative approach to all stages of food manufacture including storage, distribution and retail. This is potentially much more effective than traditional end product testing in assuring safe food. Internationally it has become the pre-eminent food safety management system. It has become a legal requirement in many countries, particularly for fish and meat products. Systems based on the principles of HACCP have been incorporated into the EC food Hygiene directives. New regulations from the EU come into force on 1st January 2006; these will make systems based on HACCP a legal requirement for all food businesses except those in primary production. HACCP is a basic requirement of food standards, such as the BRC Global Standard-Food.

Prior to developing a HACCP system a food business must have in place effective prerequisite programmes, based upon Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP). These will provide a firm foundation for the HACCP and will manage the low risk food safety hazards as well as legal, quality and commercial issues. These will be of site-wide relevance and not specific to a particular step of the process, specific food safety hazards will be managed through the HACCP system. Typical prerequisites would include cleaning procedures, personal hygiene rules, pest control and maintenance procedures. Effective prerequisite programmes enable the HACCP system to focus on significant food safety hazards, particularly at the critical points of the process.

Guidance on HACCP produced by the Codex Alimentarius Commission in their Food Hygiene Basics Texts is widely used. Codex defines 7 principles that should be followed by food businesses developing and maintaining HACCP systems.

HACCP Principles

N.B. The wording given in italics is not included in the principles of HACCP as documented by the Codex Alimentarius Commission but is included here as additional explanatory notes.

Key Stages of application

Codex also provides guidance on how to apply these principles following a number of key stages. It has been suggested that there are 14 key stages

A food manufacturer will need to identify and analyse potential and realistic hazards at all stages of their operation, typically from intake of raw materials to at least despatch. Where relevant biological, chemical and physical hazards should be considered. The business will need to determine the measures it uses to control the significant food safety hazards. Critical Control Points (CCPs) will be determined using professional judgement and experience. Critical limits must be set for the controls at the CCPs, these must be monitored at an appropriate frequency. A corrective action plan must be developed to enable effective management of situations where critical limits are not achieved. Procedures must be in place to ensure the HACCP systems are working effectively and this must include review. The business must prepare and use appropriate procedures and records.

A number of organisations offer training in how to develop, maintain and audit HACCP systems, many offer courses registered with awarding bodies such as the Royal Institute of Public Health (RIPH, www.riph.org.uk).