What Is Hazard Analysis Critical Control Point (HACCP)?

Definition of the HACCP system

The HACCP (Hazard Analysis and Critical Control Points) system is a preventive approach used to identify potential hazards (biological, chemical and physical, as well as allergens and radioactive hazards) that may affect food and to establish control measures to prevent, eliminate or reduce these hazards to acceptable levels. Unlike traditional approaches based on inspection of the final product, HACCP focuses on the process. Its logic is anticipatory: it analyses each stage of production, from the reception of raw materials to distribution, identifying where risks may arise and how they should be managed. This system is mandatory for food businesses in the European Union and forms the basis for international standards such as IFS, BRCGS or FSSC 22000.

Definition of the HACCP plan

While HACCP refers to the methodological system, the HACCP plan is the operational document that defines how that system is applied within a specific company or process. The HACCP plan includes:

The identification of hazards associated with the product and process.
The determination of critical control points (CCPs).
The critical limits established.
Monitoring and control systems.
Corrective actions.
Verification procedures.
The documentation and record-keeping system.

In short, the HACCP plan translates the theoretical approach into a practical, customised and auditable procedure.

HACCP and food safety plan: are they the same?

Although they share the same methodological basis, there are relevant differences:

A HACCP plan focuses specifically on identifying and controlling hazards through the seven principles.
A food safety plan has a broader scope and integrates, in addition to the HACCP study, other programmes such as hygiene prerequisite programmes (PRPs), supplier management, food defence plans and traceability.

Therefore, it can be stated that HACCP constitutes the technical core of a food safety plan, but the latter adopts a broader and more integrated perspective.

The seven principles of a HACCP plan

The HACCP system is based on seven internationally recognised principles defined by FAO/WHO (Codex Alimentarius), which constitute the foundation for ensuring food safety. These principles structure hazard analysis and the implementation of the plan.

1. Conduct a hazard analysis

Identify all potential hazards (biological, chemical and physical as well as possible allergens and radioactive hazards) associated with each stage of the production process.

2. Determine the critical control points (CCPs)

Define the stages of the process where control is essential to prevent or eliminate a hazard or reduce it to an acceptable level.

3. Establish critical limits

Set measurable values (temperature, time, pH, water activity, etc.) that distinguish a safe situation from an unsafe one.

4. Establish a monitoring system

Define how CCPs will be monitored, how frequently and who will be responsible.

5. Establish corrective actions

Determine the measures to be taken when a CCP is not under control.

6. Establish verification procedures

Confirm that the system works effectively through audits, laboratory analyses, document reviews or technical validations.

7. Establish a documentation and record-keeping system

Maintain objective evidence demonstrating correct implementation of the plan and facilitating traceability and audits.

Conclusion

The HACCP system is not a static document but a dynamic risk management tool. Its correct implementation allows food businesses to anticipate incidents, reduce non-conformities and strengthen the confidence of customers and authorities. In a context of increasing regulatory pressure, emerging risks and growing market demands, having a well-designed, validated and updated HACCP plan not only guarantees regulatory compliance but also becomes a strategic competitive advantage.