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Food safetyTerm

HACCP: Hazard Analysis and Critical Control Points

HACCP is a systematic method to identify, assess and control the food safety hazards in your process, especially at the points where control is truly critical.

Explanation

You first describe your product and process, for example in a flow diagram from receipt to delivery. For each step you determine which biological, chemical and physical hazards may occur, such as bacteria, cleaning agents or foreign objects. You then assess how severe and how likely each hazard is.

For the hazards you really must control, you determine the critical control points (CCPs). There you set a limit, measure and record the result, and everyone knows what to do in case of deviation. You also verify that the system works and update the plan when product or process changes.

HACCP works together with basic conditions such as hygiene, cleaning and pest control (PRPs). It is a method and not a certificate. What your organisation needs to set up depends on your sector, your customers and the applicable rules and schemes. Consult the official sources for that.

Example from practice

A caterer describes the process from purchase to serving and sees that heating is the most important control point against pathogens. The core temperature is measured and recorded per batch, and if the value is too low the product does not go on.

© 2026 BrydgeOne. General information, not legal or other professional advice. No rights can be derived from this explanation.

In BrydgeOne

Where you work with HACCP

HACCP & hazard analysisFood safety plan with CCPs and OPRPs. Allergen managementControl the allergen matrix and cross-contamination. Traceability & recallPlan and log recall and traceability drills.
Knowledge base

Keep reading

How to build a HACCP plan: the seven principles in plain languageBuilding a HACCP plan means deciding in advance where in your process food can become unsafe and how you prevent that. You work with seven principles and a few preparatory steps. Here you read what each step involves and how to approach it in practice.
Glossary

See also

CCPCritical Control PointPRPPrerequisite ProgrammeAllergensAllergensTraceabilityTraceabilityFMEAFailure Mode and Effects Analysis

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