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Hazard Analysis Critical Control Point (HACCP) Mobile App

Hazard Analysis Critical Control Point (HACCP) is a common sense technique to control food safety hazards. It is a preventive system of hazard control rather than a reactive one. Food establishments can use it to ensure safer food products for consumers. It is not a zero risk system, but is designed to minimize the risk of food safety hazards. HACCP is not a solitary program but is one part of a larger system of control procedures that must be in place in order for HACCP to function effectively.

Interested in checking out other HACCP mobile forms? Check out our HACCP industry page!

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A HACCP system helps a food facility operator do the following:
Identify the foods and procedures that are most likely to cause foodborne illness.
Develop procedures that will reduce the risk of a foodborne illness outbreak.
Monitor procedures to keep food safe.
Verify that the food you serve is consistently safe.
A HACCP plan is a written document that describes the procedures a particular facility will follow.
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCP).
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 and documentation procedures.
Owners and operators of food facilities have the primary responsibility for food safety.
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