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Tuesday, 09 May 2023

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

HACCP involves:

  • identifying what can go wrong
  • planning to prevent it
  • making sure you are doing it.

In simple terms, it involves controlling the safety of ingredients and supplies coming into a food business and what is done with them thereafter.

Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP. Meeting this requirement can be achieved in a number of ways that best suits the business. This will range from the food business operator:

  1. Developing a formal HACCP system or
  2. Following a recognised industry guide to good practice
  3. In the case of a business undertaking simple food operations (e.g. service of
    pre-packaged food) the correct implementation of the prerequisite hygiene
    requirements may be sufficient to control all hazards.

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A drawing of people safely handling food