What is HACCP? A Guide to Food Safety Systems for Manufacturers

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes. For food manufacturers in India, implementing HACCP is not just a best practice—it's often a prerequisite for FSSAI Central Licensing and international exports.

The 7 Principles of HACCP

1. Conduct a Hazard Analysis: Identify potential hazards (biological, chemical, physical).
2. Identify Critical Control Points (CCPs): Points where hazards can be prevented or eliminated.
3. Establish Critical Limits: Maximum/minimum values to which a hazard must be controlled.
4. Establish Monitoring Procedures: Planned sequence of observations to assess if a CCP is under control.
5. Establish Corrective Actions: Procedures followed when a deviation occurs.
6. Establish Verification Procedures: Activities that determine the validity of the HACCP plan.
7. Establish Record-Keeping Procedures: Documentation of the HACCP system and its performance.