Click the book for HACCP terms and definitions.

What is HACCP?

HACCP Stands For:

Hazard Analysis and Critical Control Point

  • It is a science-based process control system aimed at eliminating or greatly reducing serious food hazards to consumers through effective prevention.  It starts with a hazard analysis -- a scientific study of the process to determine which food safety hazards may occur, then applies control at critical points to prevent or eliminate these hazards.  Control may take many forms, but typically consists of a process such as heating, filtration or metal detection.
  • The principles of HACCP are universal and may be applied to any manufacturing process or service, but it has thus far found greatest application in food and pharmaceutical manufacturing.
  • Although individual processors have voluntarily used HACCP for many years, U.S. food regulators (USDA and FDA) have begun to require its use for certain high-risk products in recent years.  Some European countries have gone even further in requiring the use of HACCP programs in both food manufacturing and food service.
  • With the passage of the Food Safety Modernization Act, a written Food Safety Plan will be required for nearly all products by late 2016 (FSMA does not use the term “HACCP” but requirements are very similar).
  • The use of a HACCP system protects your most valuable asset -- your brand’s reputation! It only takes a single serious consumer injury to ruin a brand, and the best protection against this is prevention through HACCP.

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