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Learning path

HACCP — Hazard analysis (HACCP)

The seven Codex Alimentarius principles that make up any HACCP plan, explained in the order they are built: from hazard analysis to final documentation.

7 modules ~30 min total Content reviewed on

  1. 1 Hazard analysis How to identify the biological, chemical and physical hazards of each process. Principle 1
  2. 2 Critical control points How to determine which process steps decide product safety. Principle 2
  3. 3 Critical limits How to set the limits that separate safe from unsafe at each CCP. Principle 3
  4. 4 Monitoring system How to monitor every CCP to catch a loss of control in time. Principle 4
  5. 5 Corrective actions How to react when a CCP loses control. Principle 5
  6. 6 Verification How to check the HACCP system actually works, not just on paper. Principle 6
  7. 7 Documentation and record-keeping How to maintain the documentation system that proves the HACCP plan works. Principle 7

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The seven HACCP principles, explained

The HACCP system (Hazard Analysis and Critical Control Points) is built on seven principles defined by Codex Alimentarius, common to IFS, BRCGS, FSSC 22000 and the rest of the food safety schemes.

This path explains each principle with practical examples and the evidence a food safety auditor usually asks for, whichever scheme is being certified.

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Sources

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  2. General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
  3. Regulation (EU) 2017/625 on official controls EUR-Lex · 15 March 2017