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Introduction to HACCP

What is the HACCP ?

HACCP is a working method and not a standard.

Personal engagement is the basis for this method.

HACCP (Hazard Analysis and Critical Control Points) will allow you to assess risks, analyze their frequency and seriousness (food risk assessment), and implement preventive measures for overcoming them, in order to ensure healthy, tasty food for your Customers!

For example if you are a restaurant operator, you need to...

1. Write down all the steps involved in producing a recipe, from buying the ingredients to serving the prepared dishes.
2. Determine the risks that exist at each stage of the production process, such as biological hazards (bacteria), physical hazards (insects), or chemical hazards (heavy metals).
3. Analyse each hazard and define its frequency and gravity.
4. Rate these 2 elements (frequency and gravity), e.g. on a scale of 1 to 5 (1 = seldom, not serious).
5. Determine the elements necessary to minimise risks, i.e. to identify the elements you will need to alter to minimise risk, e.g. applying the cold chain.
6. Determine critical points or limits at which the product or procedure is at risk.
7. Implement surveillance measures and corrective actions for hazards and critical points.
8. Implement self-checking procedures to make sure all corrective actions have been carried out at the right time.


Important: Do not forget to update procedures if you change any of the steps in your recipe!

Basic rules include:

Produce written instructions for what needs to be done;
Follow your own written instructions to the letter;
Check to make sure you are following your own written instructions;
Keep written records.