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QHSE Glossary

HACCP

Hazard Analysis and Critical Control Points — a food safety management system for identifying and controlling biological, chemical, and physical hazards.

HACCP

HACCP (Hazard Analysis and Critical Control Points) is a critical concept in quality, health, safety, and environmental management.

What Is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards that are significant to food safety. Developed by NASA and Pillsbury in the 1960s for space food safety, HACCP is based on 7 principles established by the Codex Alimentarius Commission. It is a prerequisite for food business operators worldwide and forms the foundation of food safety management systems including BRC Global Standard for Food Safety (Issue 9), SALSA, and ISO 22000. HACCP addresses biological, chemical, and physical hazards through preventive control rather than end-product testing.

HACCP Requirements Under UK Law

In the UK, EC Regulation 852/2004 (retained in UK law) requires all food business operators to implement HACCP-based procedures. The Food Safety Act 1990 provides the enforcement framework. Local Authority Environmental Health Officers (EHOs) inspect food businesses and can issue improvement notices, emergency prohibition notices, and prosecute offenders. Maximum penalties: unlimited fines and 2 years imprisonment. The Food Standards Agency (FSA) oversees food safety policy. Food businesses must register with their local authority and maintain HACCP documentation for a minimum of 2 years.

Key Components of HACCP

  • Principle 1: Conduct hazard analysis
  • Principle 2: Determine CCPs
  • Principle 3: Establish critical limits
  • Principle 4: Establish monitoring procedures
  • Principle 5: Establish corrective actions
  • Principle 6: Establish verification procedures
  • Principle 7: Establish record-keeping

HACCP in Practice

A ready-meals manufacturer (180 employees, producing 25,000 meals per day) manages their HACCP plan in Q-Hub. They have identified 12 Critical Control Points including cooking temperature (≥75°C core for 2 minutes), chilling (≤5°C within 4 hours), and metal detection (ferrous ≥1.5mm, non-ferrous ≥2.0mm, stainless steel ≥3.5mm). Temperature monitoring data is captured every 15 minutes via connected sensors. When a cook-chill cycle exceeds the 4-hour limit, Q-Hub automatically quarantines the batch, alerts the Technical Manager, and generates a food safety incident report. Their BRC audit (Grade A) cites Q-Hub's traceability as 'exemplary'.

How to Manage HACCP with Q-Hub

Q-Hub provides comprehensive tools for HACCP management. The Smart Forms module handles the core requirements. Combined with document control, audit scheduling, and training management, Q-Hub ensures your HACCP processes are audit-ready at all times.

Related Terms

Want to see how Q-Hub handles HACCP in practice? Book a demo or see pricing.

Related QHSE Terms

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