Hazard Analysis and Critical Control Points

Standard brief

Hazard Analysis Critical Control Point (HACCP) is a type of food safety management system. It originated in the 1960s in NASA’s space food program. Principles that were mandated as part of NASAs engineering practices were applied to food production for the first time. It was an end-to-end control system that managed risks throughout the entire lifecycle of the space food, from ingredient procurement to transportation, to packaging and storage. HACCP created the foundation for modern food safety standards. Simply put: it identifies, controls, and monitors risks in a systematic way.



  • Saves your business money in the long run
  • Avoids you poisoning your customers
  • Food safety standards increase
  • Ensures you are compliant with the law
  • Food quality standards increase
  • Organises your process to produce safe food
  • Organises your staff promoting teamwork and efficiency
  • Due diligence defence in court.


Principles of HACCP

The HACCP is a tool to help processors ensuring the safety of their food products. Therefore, the process steps during the food manufacturing that can lead to a contamination of the products with physical, biological or chemical impurities need to be detected. After that, those critical steps can be monitored and preventive actions to avoid or minimize the risks can be taken.

To be effective, the HACCP must be prepared specifically for each manufacturing process, following the seven basic steps prescribed by the UN:

1. Execution of a Hazard-Analysis

2. Identification of Critical Control Points

3. Determination of limit values for each CCP

4. Introduction of CCP monitoring procedures

5. Determination of corrective actions

6. Introduction of procedures to ensure the HACCPs error-free operation

7. Establish record keeping procedures


International Compliance


General Data Protection Regulation for personal data. Learn More


Health Insurance Portability and Accountability Act. Learn More


Hazard Analysis and Critical Control Points for food safety. Learn More

FSSC 22000

Food Safety System Certification for food safety and quality. Learn More

Global G.A.P.

Good Agricultural Practices for quality agricultural produce. Learn More


Good Distribution Practice for pharma and food sectors. Learn More


Good Manufacturing Practice for manufacturing sectors. Learn More


Good Laboratory Practice for systematic laboratory operations. Learn More


Restriction of Hazardous Substances for products in EU. Learn More


Food safety practices and systems as per Shariah, Islamic Law. Learn More


Food safety practices as per standards of Kashrut, Jewish Law. Learn More


Central Consumer Protection Authority for the rights of consumers Learn More


Personal Information Protection and Electronic Documents Act. Learn More

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19, Layton Crescent, Slough, SL38DP, UK.
Company Number 12819256

+44 7471 048859

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