Icologiq Knowledge · Framework
HACCP
A systematic food safety approach used to identify, evaluate and control significant hazards at defined points in a food production process.
HACCP
Also known as:
Hazard Analysis and Critical Control Point
At a glance
Type
Framework
Topic
Food & Agri
Applies to
Food & Agriculture
Current version
Status
Last reviewed
September 14, 2026
Definition
HACCP is a preventive food-safety methodology based on identifying significant biological, chemical and physical hazards and establishing controls where needed. It includes hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and records.
Why it matters
HACCP matters because food-safety risks are most effectively managed by identifying significant hazards, defining appropriate controls and monitoring them before they result in unsafe products or loss of control.
Identify biological, chemical and physical hazards and assess which need to be prevented, eliminated or reduced to acceptable levels.
Conduct a hazard analysis
1
Identify process steps where control is essential for managing a significant food-safety hazard.
Determine Critical Control Points
2
Define measurable or observable boundaries that distinguish acceptable from unacceptable control at each CCP.
Establish critical limits
3
Specify how CCP control will be checked, by whom and at what frequency so loss of control is detected in time.
Establish monitoring procedures
4
Define what will happen when monitoring shows a critical limit has not been met, including product and process response.
Establish corrective actions
5
Use review, testing, audit or other activities to confirm the HACCP system is operating as intended.
Establish verification procedures
6
Maintain information needed to demonstrate hazard analysis, control decisions, monitoring, deviations, actions and verification.
Establish documentation and records
7
Framework explained
The seven HACCP principles in practice
HACCP is built around seven internationally recognized principles that translate hazard analysis into controlled food-safety operations. Organizations first establish the necessary prerequisite conditions, then apply the principles to significant hazards within the defined process.
A step in a food process where control is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level.
Critical Control Point
Concept
· Food & Agri
A structured assessment used to identify hazards or uncertainties, estimate their risk and determine whether controls or further action are required.
Risk Assessment
Process
· Risk
An action taken to eliminate the cause of a detected nonconformity, incident or other unwanted condition and reduce the chance of recurrence.
Corrective Action
Process
· CAPA & Incidents
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