HACCP: Hazard Analysis Critical Control Point

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Food safety is a global concern. Not only because of the continuing importance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs.

In many countries world-wide, legislation on the safety and suitability of foodstuffs requires “HACCP" to be put in place by any food business or organization, carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.

According to EU Directive 93/43/EEC on Food Hygiene all food business operators in the European Union shall implement HACCP.

They shall ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP (“Hazard Analysis and Critical Control Point").

The Joint FAO/WHO Codex Alimentarius Commission describes a series of steps, including the 7 HACCP principles giving guidance for the application of the HACCP system. The General Principles of Food Hygiene , as recommended by Codex, form an intrinsic part of this document “Requirements for a HACCP based Food Safety System".

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System.

The food business operators shall have identified any step in their activities which is critical to ensure food safety and shall have developed, implemented, maintained and reviewed adequate safety procedures, applying the principles of HACCP, including the general principles of food hygiene, and where appropriate the relevant codes of practice and the food safety legislation.

HACCP “Requirements" are not intended for application by suppliers and / or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc..


The food business operator shall define the extent (the scope) of the HACCP system.

The scope shall comprise that part of the food chain and those activities of the food business for which the food operator is responsible and can be held liable:

The part of the food chain for which the food business operator is responsible begins where the responsibility of the suppliers of raw materials and ingredients ends; the responsibility of the food business operator ends where another food business in the food chain takes over the responsibility. The scope shall therefore conform with purchase and sales contracts;

All locations and process lines where food is manufactured and/or stored by the food business shall be properly indicated and be available for assessment;

All products which are supplied to the market by the food business, whether processed or handled, shall be properly specified;

All subcontracted activities (outsourced services, like packaging, storage, transport) shall be properly dealt with.


HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

  • Farms, fisheries and dairies
  • Processors of meats, fish and feed
  • Manufacturers of bread and cereals, beverages, canned and frozen food
  • Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
  • Manufacturers of prescription and non-prescription drugs and remedies

Features of HACCP

General and Documentation Requirements

Level 1: System Manual

Level 2: System procedures

Level 3: Work instruction, SOPs, Aspects-Impact, Hazard Risk analysis, HACCP, PPAP, FMEA, Control plan,Legal requirements, Energy Reviews, Carbon footprint, Risk Assessment, TCF

Level 4: Formats for maintenance of Records

HACCP Implementation Benefits

HACCP implementation improves / leads to

  • Conformance to Legaland Regulatory Requirements
  • Provide recognition throughout the supply chain as single standard approach to Food Safety
  • Compliance with the Codex HACCP principles.
  • Access to new markets through inclusion in the database of certified suppliers.
  • Increase profits by aligning your products to retailer/consumer requirements.
  • Improves the  Safety and Quality of your product
  • Demonstrates sustainable production and manufacturing best practices
  • The ability to reduce the number and frequency of inconsistent and costly audits.
  • Systematic management of prerequisite programs.
  • Hazard analysis to evaluate threats to food safety.
  • Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
  • A systematic and proactive approach to identification of food safety hazards and development and Implementation of control measures.
  • Customer Confidence, Satisfaction and Trust
  • Clear responsibilities and authorities agreed for all staff
  • Improved use of time and resources
  • Greater Consistency and Traceability of products and services
  • Level of Assurance in Organisational Quality
  • Organisational Profitability
  • Ability to Differentiate Organization for Competitive Advantage
  • Organisational Credibility & Reputation.

Why Choose 4C Consulting ?

  • Team 4C has IRCA certified HACCP auditors for Consulting Services
  • 800+ certifications in different industries
  • Hands on experience of Team 4C in implementing Hazard analysis critical control point tools would help to gain early benefits


We offer a customized training program on HACCP for

HACCP Know More

How long does it take to implement HACCP?

HACCP can take anywhere from a couple of months to a few years to implement. It will depend on the resources available for the development and implementation of the system.