HACCP can sound intimidating. Stripped back, it is a disciplined way to find what could make food unsafe and control it before it reaches your customer.
HACCP — Hazard Analysis and Critical Control Points — is the internationally recognised, preventive foundation of modern food safety. It underpins ISO 22000, FSSC 22000 and BRCGS, and FSSAI expects food businesses to operate a documented system based on its principles. Five preliminary steps set the stage: assemble a team, describe the product, identify its intended use, draw the process flow diagram and confirm it on the floor.
List every step in your process and identify the biological, chemical, physical and allergen hazards that could occur. For each, judge likelihood and severity, and record the control measures already in place.
A critical control point is a step where control is essential to prevent, eliminate or reduce a hazard to an acceptable level. Each CCP needs a measurable, validated limit — a core temperature, time, pH or water activity — backed by science or regulation.
Establish who monitors each CCP and how often; define corrective actions for when a limit is breached; verify the system through audits, calibration and testing; and keep the records that prove control. Kept honest and current, they turn a good intention into a defensible system.
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