Hazard Analysis Critical Control Point (HACCP)

HACCP is an internationally accepted process control technique to identify and prevent microbiological, chemical and physical hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP Principles

  • bulletConduct Hazard Analysis
  • bulletDetermine the Critical Control Points.
  • bulletEstablish Critical Limits.
  • bulletEstablish a system to monitor control of the CCP.
  • bulletEstablish the Corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • bulletEstablish documentation concerning all procedures recordsappropriate to these principles and their applications.
  • bulletEstablish procedures for verification to confirm that HACCP system is working effectively.

HACCP Benefits:

  • bulletEnhance Food Safety and Reduces risk of food borne diseases.
  • bulletProvides greater confidence to customers.
  • bulletReduction in production costs through reduced wastage
  • bulletFacilitates compliance with statutory requirements
  • bulletCurrent and Potential hazards can be identified and removed or minimized.

Who Can Use HACCP?

All business involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:

  • bulletFruits and Vegetables
  • bulletDairy Products
  • bulletMeat and Meat Products
  • bulletFish and Fishery Products
  • bulletSpices and condiments
  • bulletNuts and Nut Products
  • bulletEnterobacteriaceae
  • bulletCereals
  • bulletBakery and Confectionary
  • bulletRestaurants
  • bulletHotels
  • bulletFast Food Operations
Food Safety

Food safety is a scientific discipline describing the handling, preparation, and storage of food & agricultural products in ways that prevent food borne illness. HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
Food safety is the basic requirement for all types of food and agriculture related industries s it has a direct impact on the final product at the consumer level.

Food Safety is in Your Hands?
  • bulletAlways wash your hand well with soap and warm water, before and after food handling!
  • bulletKeep hot foods hot!
  • bulletKeep cold foods cold!
  • bulletDon't cross contaminate
  • bulletThaw Food Safely!
  • bulletWash fruits and vegetables thoroughly!
  • bulletKeep egg refrigerated and never eat raw eggs!
  • bulletCook food thoroughly
  • bulletWhen in doubt, throw it out!
Golden Rules of Food Safety
  • bulletChoose processed raw materials.
  • bulletCook food thoroughly.
  • bulletServe cooked food as soon as possible.
  • bulletStore cooked food at temperature beyond danger zone.
  • bulletReheat cooked food thoroughly.
  • bulletAvoid cross contamination
  • bulletBe clean, keep clean and serve clean.
  • bulletEnsure pest control.
  • bulletUse potable water for cooking.
Conditions that support Bacterial Growth


F = Food A = Acidity (pH) T = Time
F = Food
A = Acidity (pH)
T = Time
T = Temperature
O = Oxygen
M = Moisture