HACCPHazard Analysis and Critical Control Points
HACCP (Hazard Analysis and Critical Control Point) is a food-safety system that identifies significant hazards and controls them at specific points in a process. Its seven principles come from Codex and U.S. NACMCF guidance; it is mandatory only where a specific law requires it, such as 9 CFR Part 417 for USDA-inspected meat and poultry.
On this page · 5 sections
How does HACCP apply to your shop floor?
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01What HACCP is
HACCP is a preventive system. A team analyses the process for biological, chemical and physical hazards, decides which are reasonably likely to occur, and controls them at critical control points (CCPs) with measurable limits, monitoring, corrective actions, verification and records. It sits on top of prerequisite programs such as sanitation, pest control and supplier control.
The seven principles
- Conduct a hazard analysis.
- Determine the critical control points.
- Establish critical limits.
- Establish monitoring procedures.
- Establish corrective actions.
- Establish verification procedures.
- Establish record-keeping and documentation procedures.
02Where HACCP is mandatory and where it is guidance
| Setting | Basis | Binding? |
|---|---|---|
| USDA FSIS-inspected meat and poultry establishments | 9 CFR Part 417 | Yes |
| U.S. seafood and juice processors | 21 CFR Parts 123 and 120 (not reviewed here) | Yes, within their scope |
| Most other FDA-regulated food facilities | 21 CFR Part 117 hazard analysis and risk-based preventive controls — related but not HACCP by name | Yes, under Part 117 |
| Internationally | Codex CXC 1-1969 principles, adopted into national law in many countries | Depends on the country |
| FDA/NACMCF guidelines | Explains principles and application | Guidance |
03Worked example: a cooking CCP
A meat establishment cooks ready-to-eat sausages. The hazard analysis identifies pathogen survival as reasonably likely, so cooking is a CCP. The plan sets a validated time and core-temperature critical limit, operators probe a stated number of sausages per batch, and records show the reading, time and person. When a probe reads below the limit, the corrective action under 417.3 applies: the cause is identified, the CCP is brought back under control, affected product is held and assessed, and measures are taken to prevent recurrence. Before shipment, a person reviews the records for that production under 417.5(c).
04Common failure modes and checks
- Critical limits copied from another plant without validation for this process.
- Monitoring recorded at the end of a shift rather than as it happens.
- Corrective action records that say 'fixed' without product disposition.
- No annual reassessment or reassessment after a process change (9 CFR 417.4(a)(3)).
- Treating HACCP certification by a scheme as proof of meeting U.S. regulations.
05Where V5 fits
V5 can record process checks, limits, readings, deviations and corrective actions against the lot being made, with an audit history and electronic signatures, so pre-shipment review has the records in one place. Your HACCP team still carries out the hazard analysis, chooses CCPs, validates limits and decides product disposition.
Frequently asked questions
Q.Is HACCP required for all U.S. food companies?+
No. It is required by specific rules such as 9 CFR Part 417 for meat and poultry, and Parts 120 and 123 for juice and seafood. Most other FDA food facilities follow Part 117 preventive controls.
Q.What is a critical limit?+
A maximum or minimum value to which a hazard must be controlled at a CCP, such as a minimum cooking temperature.
Q.Who reviews records before shipping under FSIS rules?+
9 CFR 417.5(c) requires the establishment to review records associated with the production before shipment.
Q.Was the Codex text reviewed?+
Not in full; the official file could not be opened. This page relies on FDA's NACMCF guidelines and 9 CFR Part 417.
Primary sources
Further reading
Explore this topic
HACCP sits inside this topic cluster in our glossary. Every neighbour is one click away.
HACCP, FSMA, allergen control and the GFSI-recognised certification schemes.
Want to see how HACCP could fit into your own records and workflows? Explore the related V5 pages or talk to our team about what applies to your operation.