Definition: Hazard Analysis and Critical Control Points. A systematic, science-based approach to food safety that identifies, evaluates, and controls hazards throughout the food production and handling process.
Why It Matters: HACCP is the foundation of modern food safety management. Required by R638 regulations, retail customers, and export markets. Forms the basis for more comprehensive standards like ISO 22000 and FSSC 22000.
Seven HACCP Principles:
– Conduct hazard analysis
– Determine Critical Control Points (CCPs)
– Establish critical limits
– Establish monitoring procedures
– Establish corrective actions
– Establish verification procedures
– Establish documentation and record-keeping
Cold Chain CCPs:
– Temperature during transport (typically most critical)
– Temperature during storage
– Time/temperature during loading/unloading
– Cooling/freezing rates
South African Context: SANS 10330 provides HACCP implementation guidance for South African food businesses.
Related Terms: CCP, Critical Limit, Food Safety, ISO 22000, FSSC 22000