What HACCP Means

This module is specific to HACCP Awareness and should be read carefully before continuing.

• HACCP stands for Hazard Analysis and Critical Control Point.
• HACCP is a preventive system designed to identify, evaluate, and control significant food safety hazards.
• HACCP does not replace good hygiene practices; it builds on prerequisite programs such as cleaning, pest control, supplier control, and training.
• The system focuses on controlling hazards at points where control is essential for food safety.
• HACCP is used in restaurants, catering, food manufacturing, distribution, and many food service operations.
• A HACCP plan should be specific to the product, process, equipment, and site where it is used.
• The first step in HACCP thinking is to understand the process flow from receiving to service or dispatch.
• Hazard analysis considers biological, chemical, physical, and allergen hazards.
• HACCP is based on documented evidence, not assumptions or memory.
• HACCP works best when staff understand their role in monitoring and reporting deviations.