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HACCP Principles

The HACCP principles are as follows:
a) “Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels …”

Risks are prevalent in food business operations, when foodstuffs may pose a hazard to public health.

Significant risks have to be differentiated from insignificant ones.

A risk is significant, if:

the probability is high that "risky" food will be consumed.
the occurrence of the risk has serious consequences for public health (e.g. fragments of glass in rice).
the probability is high that the health of the clientele will suffer as a result.


For example, in the production of fruit salad, risks emerge from the following:
Usage of rancid mayonnaise.
Usage of soiled equipment.
Excessive standing time.
Breaking the cold chain.

b)“Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels,…”

Typical critical control points are:

Delivery or transport of food products.
Storage of food products.
Use of the correct temperature during food preparation.
Quick serving of prepared food.

The risk exceeds acceptable levels and cannot be reduced or eliminated at a later stage in the process. However, the risk can be immediately reduced or eliminated upon its removal.


c) "Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards,..."

Establishing critical limits

critical limits are criteria which make a distinction between "safe" and potentially "unsafe"
critical limits are defined by decrees, safety standards and scientifically proven values
critical limits are measurable parameters which can be determined and monitored

Using the example of "fruit salad":

The specified storage temperature on the mayonnaise label with regard to the minimum length of time it can be kept.
The prescribed storage temperature for fruit (apple) of + 8°C maximum.

d) "Establishing and implementing effective monitoring procedures at critical control points,..."

Monitoring requires a systematic measurement or observation of a critical control point regarding the critical limits.

Here are some examples of factors which should be defined ahead of the monitoring procedure :

Approach - check the expiry date, temperature of the refrigerated storeroom and standing time

Frequency - weekly, or daily, if necessary
Responsibility - chef, kitchen manager

e) "Establishing corrective actions when monitoring indicates that a critical control point is not under control,..."

If measurements deviate from critical limits, corrective actions must be implemented.

Taking the example of "fruit salad":

Discard the mayonnaise or the apples
Additional cooling in the refrigerator/refrigerated warehouse

These correction actions and the responsible persons need to be documented.

f) "Establishing Procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs a) to e) are working effectively,..."

Verification: Confirm the accuracy of something by checking
Verification of the HACCP system through its ability to function
Therefore it confirms that the work the HACCP programme entails is being carried out effectively, correctly and logically.
You should carry out the verification process at least once a year and also in the interim when procedures or compositions are changed. An example of a "change" would be the extension of your product range, involving the addition of new operations

g) "Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs a) to f),..."

In order to retain complete records to provide evidence, for example, or for inspection by regulatory representatives, all HACCP stages must be documented.

Furthermore, the HACCP concept is a valuable tool which meets the obligation to present evidence to the consumer in the event of a complaint or even food poisoning.

HACCP documents must, without exception, be retained beyond the expiry date of the product.