Food safety plays the most important role in protecting human health and preventing diseases. However, food hygiene and safety issues have become increasingly complex, causing harm to consumers' health and damaging the reputation of businesses.

To help control this situation, on September 25, 2020, the Codex Alimentarius Commission adopted the General Principles of Food Hygiene. HACCP CODEX (CXC 1-1969), Rev. 2020 is the latest CODEX version currently applied worldwide.

HACCP stands for Hazard Analysis and Critical Control Points, a system that helps enterprises and organizations control and limit hazards that may arise during food production, processing, and distribution.

General Principles of the HACCP Standard

Food suitability and safety should be controlled through scientifically based preventive approaches, ensuring that food is produced and handled in environments that minimize the presence of contaminants.

• Prerequisite Programs (PRPs) must be properly implemented.
• Every food business operator should be aware of the hazards associated with raw materials, ingredients, production or preparation processes, and the environment in which food is produced or handled, as appropriate to the nature of the food business.
• Good hygiene practices and scientifically validated control measures may be applied simultaneously to prevent, eliminate, or reduce food safety hazards.
• The implementation of control measures shall be monitored, and corrective actions, verification activities, and documentation shall be appropriate to the nature of the food product and the size of the food business operation.
• Food hygiene systems should be reviewed to determine whether modifications or improvements are necessary. This review should be conducted periodically and whenever significant changes occur that may affect potential hazards or control measures (e.g., new processes, new ingredients, new products, new equipment, or new scientific knowledge) related to the food business.
• Appropriate communication regarding food and food processes shall be maintained among all relevant parties to ensure food suitability and safety throughout the entire food chain.

Seven Principles of HACCP Certification

In addition to the general principles above, organizations implementing a Hazard Analysis and Critical Control Point (HACCP) system in accordance with the HACCP Standard should ensure compliance with the following seven principles:

Principle 1: Conduct a hazard analysis and identify control measures that may be required during food production processes.

Principle 2: Determine Critical Control Points (CCPs), which are stages in the food production process where controls can be applied to prevent or minimize hazards.

Principle 3: Establish critical limits and define safety criteria.

Principle 4: Establish a monitoring system for controlling Critical Control Points to maintain process stability.

Principle 5: Establish corrective actions to be taken when monitoring indicates a deviation from established critical limits.

Principle 6: Validate the HACCP plan and establish verification procedures to confirm that the HACCP system is functioning as intended.

Principle 7: Establish a record-keeping and documentation system. Maintain records covering all components of the HACCP system, including hazard identification, CCP determination, control measures, and corrective actions.

Benefits of Implementing the HACCP Standard

• Ensures food safety and controls potential hazards, minimizing the risks associated with producing and consuming unsafe food.
• HACCP focuses on risk analysis and control throughout the entire process from production to consumption, enabling businesses to understand and manage risks accurately and effectively.
• Compliance with legal requirements: HACCP is an internationally recognized standard used in many countries. Implementing and obtaining HACCP certification not only demonstrates compliance but also helps organizations reduce legal risks and strengthen their sense of social responsibility.
• Helps businesses create a positive image and enhance their credibility and reputation in the marketplace.
• Optimizes production processes, improves efficiency, and reduces waste. It minimizes costs associated with product loss, prevents the production of unsafe food, and reduces expenses related to product recalls, public health issues, and reputational damage.

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Publication Date: April 10, 2024