Hazard Analysis and Critical Control Point (HACCP) and Critical Control Points (CCPs)

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. Under FSMA Preventive Controls, hazard analysis and implementation of appropriate preventive controls is a key requirement. A HACCP analysis based on the following seven principles is useful when building a food safety plan under FSMA Preventive controls.

Having an effective hazard analysis plan and identifying critical control points are necessary.

In 1995, the National Advisory Committee on Microbiological Criteria for Foods convened a working group to review the HACCP document from November 1992. Comparing it to the HACCP guidance from the Codex Committee on Food Hygiene, the committee made the HACCP principles more concise; revised and added definitions; included sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles; and provided an additional decision tree for identifying critical control points (CCPs).

The HACCP Manual from the Food and Drug Administration is available for more information. Additionally, the Almond Board of California has made available an HACCP form that outlines the seven principles of HACCP. It also provides a sample process flow chart and worksheet, as well as a form to outline a unique HACCP plan. There is also a Sanitation Standard Operating Procedures (SSOP) form available that outlines appropriate steps to take when cleaning equipment.

The seven principles of the HACCP plan are:

Principle 1: Conduct a Hazard Analysis.

Principle 2: Determine the Critical Control Points (CCPS).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

The HACCP manual from the Food and Drug Administration is available for more information (download below).

Additionally, the Almond Board of California has made available a HACCP form that outlines the seven principles of HACCP. It also provides a sample process flow chart and worksheet, as well as a form to outline a unique HACCP plan.

There is also a Sanitation Standard Operating Procedures (SSOP) form available that outlines appropriate steps to take when cleaning equipment.

Additional resources:

Link

FDA.Gov - HACCP manual

PDF

HACCP Form

PDF