Hazard Analysis Critical Control Point

HACCP is recognised as the most effective way to manage food safety risks in any food business.


What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Pre-Requisite Procedures

A food safety program, however, does not just stop with HACCP. To be effective, pre-requisite programs such as pest control, personal hygiene, traceability & recall, hygiene and sanitation need to be developed and implemented before a HACCP study can be carried out. The pre-requisite program is the backbone of the food safety management system. There can be no food safety in place if the pre-requisite program has not been implemented effectively. 

Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through development of ingredient specifications and a vendor assurance system.

“Implementing pre-requisites and a HACCP plan is the most effective way to protect your business and your customers from food-borne illnesses.”

Declan McMahon - Food Safety Consultant