Q. What is HACCP?

A. HACCP stands for Hazard Analysis and Critical Control Point and involves seven principles:

1. Analyze hazards;
2. Identify critical control points;
3. Establish preventive measures with critical limits for each control point;
4. Establish procedures to monitor the critical control points;
5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met;
6. Establish procedures to verify that the system is working properly; and
7. Establish effective record keeping to document the HACCP system

For more detailed information, visit FDA's HACCP: A State-of-the-Art Approach to Food Safety and/or FSRIO’s HACCP Fact Sheet and Resource List.

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