Hazard Analysis Critical Control Points (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Conduct a hazard analysis to identify potential hazards that could occur in the food production process.

Identify the Critical Control Points (CCPs) – those points in the process where the potential hazards could occur and can be prevented or controlled.

Click here to view a video that explains critical analysis control points (CCP).

Establish critical limits for preventative measures associated with each CCP. A critical limit is a criterion that must be met for each CCP. Where appropriate, critical limits may reflect relevant food safety regulations and residue tolerances (as prescribed by PPECB).

Establish CCP monitoring requirements to ensure each CCP stays within its limits. In case a problem occurs, corrective action must be in place to ensure no public health hazard occurs.

Establish effective recordkeeping procedures that document that the HACCP system is working properly. Records should document CCP monitoring, verification activities and deviation records.

Establish procedures for verifying that the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, CCP record, critical limits as well as conducting microbial sampling. Both plant personnel and PPECB inspectors will conduct verification activities.