Course Description

Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive approach to food safety that focuses on identifying, evaluating, and controlling biological, chemical, and physical hazards in food production and processing. It is designed to prevent foodborne illnesses by ensuring that food is safe at every stage, from raw material production to consumption.

HACCP consists of seven principles: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, implementing monitoring procedures, establishing corrective actions, verifying the system’s effectiveness, and maintaining proper documentation. These principles help food manufacturers and processors prevent contamination, ensuring compliance with food safety regulations.

By implementing HACCP, businesses can reduce the risk of foodborne illnesses, enhance consumer trust, and meet legal requirements set by regulatory authorities like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). HACCP is widely used in industries such as food processing, catering, and agriculture.

A well-executed HACCP plan benefits both businesses and consumers by minimizing hazards, improving operational efficiency, and ensuring the production of safe, high-quality food. It is a globally recognized food safety standard that plays a crucial role in maintaining public health and preventing food safety crises.