HACCP, Hazard Analysis and Critical Control Points, is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physiscal hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP have been successfully applied in food processing plants, retail food stores, and food service operations, and universally accepted by government agencies, trade associations and the food industry around the world.

Codex Alimentarious Commission (CODEX) recommends applying HACCP wherever possible to enhance food safety (CAC/RCP 1-1969, Rev.4-2003). Currently, HACCP is mandatory on a lot of countries.

Vietnamese National Standards TCVN 5603-2008 is equipvalent of CAC/RCP 1-1969, Rev.4-2003.

HACCP is based on the following seven priciples:

Principle 1: Conduct a hazard analysis.

Conducts a hazard analysis at all stage such as ingredients used in the product, the activities conducted at each step in the process, the equipment used, the final product and its method of storage and distribution, and the intended use and consumers of the product; based on this result to develop measure(s) used to control the determined hazard(s).

Principle 2: Determine the critical control points (CCPs).

Defind and set critical control point at any step where hazard control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level. The potential hazards that are reasonably likely to cause illness or injury in the absence of their control must be addressed in determining CCPs.

Principle 3: Establish critical limits.

A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard. A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP.

Principle 4: Establish monitoring procedures

Monitoring is a planned sequence of abservations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification.

Principle 5: Establish corrective actions.

Establich and do corrective actions when there is a deviation from established critical limits. Corrective actions should include the following elements: determind and correct the cause of non-compliance; determine the disposition of non-compliant product; record the corrective actions that have been taken.

Principle 6: Establish verification procedures

Verification is defined as those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. Verification activities are carried out by individuals within a company, third party experts, and regulatory agencies.

Principle 7: Establish record-keeping and documentation procedures

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