Introduction to Hazard Analysis Critical Control Point (HACCP)
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This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety.
Hazard analysis and critical control point is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on Good hygiene practices (GHP). Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances.
This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969).
Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.