Food safety is crucial in the food industry. HACCP, a systematic approach to identifying and controlling hazards, is widely adopted worldwide. It consists of seven principles that guide the development of food safety plans, aiming to prevent or reduce risks to consumers.

Other food safety management systems complement HACCP. ISO 22000 is an international standard for food safety management, while Good Agricultural Practices focus on sustainable farming. Food defense and traceability further enhance safety by protecting against intentional contamination and enabling quick product recalls.

HACCP Principles

Hazard Analysis and Critical Control Points (HACCP) System

• HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards
• Consists of seven principles that guide the development and implementation of a food safety plan
• Aims to prevent, eliminate, or reduce hazards to an acceptable level before they cause harm to consumers
• Widely recognized and adopted by the food industry worldwide as an effective food safety management tool
• Requires a thorough understanding of the food production process and potential hazards associated with each step

Critical Control Points (CCPs) and Prerequisite Programs

• CCPs are specific points, steps, or procedures in the food production process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level
• Examples of CCPs include cooking, cooling, and metal detection
• Prerequisite programs are the foundation of a food safety system and provide the basic environmental and operating conditions necessary for the production of safe food
• Include Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), and Sanitation Standard Operating Procedures (SSOPs)
• SSOPs are detailed, written instructions for cleaning and sanitizing equipment, utensils, and facilities to maintain a hygienic environment (cleaning schedules, concentration of sanitizers)

Food Safety Management Systems

ISO 22000 and Good Agricultural Practices (GAP)

• ISO 22000 is an international standard that specifies requirements for a food safety management system
• Incorporates the principles of HACCP and other internationally recognized food safety standards
• Applies to all organizations in the food chain, from farm to fork (feed producers, primary producers, food manufacturers, transport and storage operators, and retailers)
• GAP are voluntary guidelines that address environmental, economic, and social sustainability for on-farm processes and result in safe and quality food and non-food agricultural products
• Cover aspects such as soil management, water quality, pest control, and worker health and safety (integrated pest management, proper use of fertilizers and pesticides)

Food Defense and Traceability

• Food defense refers to the protection of the food supply from intentional contamination or adulteration by biological, chemical, physical, or radiological agents
• Involves measures to prevent, detect, and respond to threats or actual incidents of deliberate food contamination (access control, employee training, crisis management)
• Traceability is the ability to track a food product and its ingredients through all stages of production, processing, and distribution
• Enables quick identification and removal of contaminated products from the market in case of a food safety incident
• Achieved through proper record-keeping, labeling, and the use of unique identifiers (lot numbers, barcodes, radio-frequency identification tags)