HACCP means Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

Simply, HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles

HACCP contents consist of 5 preliminary steps and 7 principles, as follows:

♦ 5 Preliminary steps of HACCP

     1. Assemble the HACCP Team

     2. Describe the Food and its Distribution

     3. Describe the Intended Use and Consumers of the Food

     4. Develop a Flow Diagram Which Describes the Process

     5. Verify the Flow Diagram


7 Principles of HACCP

After these five preliminary tasks have been completed, the seven principles of HACCP are applied. The seven HACCP principles are:

     1.Conduct a hazard analysis

     2. Determine the Critical Control Points

     3. Establish critical limits

     4. Establish monitoring procedures

     5. Establish corrective actions

     6. Establish verification procedures

    7. Establish record keeping and documentation