Haccp Information & Solutions

Health & Safety
Written By Ally Snyman

Helpful Hints:

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.


HACCP Principles:

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

  • 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.

Ally Snyman
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