HACCP
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A systematic approach to be used in food processing as a means to assure food safety. [NALT]
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. [AGROVOC]
Publications
Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis
Ronald H. Schmidt and Debby Newslow
HACCP: An Overview
J. A. Lepper, R. M. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and A. Sreedharan
Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures
Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider
A UF/IFAS numbered Fact Sheet.
Hazard Analysis Critical Control Points (HACCP)—Getting Started, Preliminary Steps
Ronald H. Schmidt, Ronald H. Schmidt, Debby L. Newslow, andDebby L. Newslow
Other Contacts: Keith R. Schneider
FSHN07-1 reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly.
Hazard Analysis Critical Control Points (HACCP)—Prerequisite Programs
Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider
FSHN07-2, a 5-page fact sheet by Ronald H. Schmidt and Debby Newslow, discusses the prerequisite programs necessary for a HACCP program in detail and gives tips on making sure they are workable and effective. Published by the UF Department of Food Science and Human Nutrition, June 2007 and reviewed January 2017.
Hazard Analysis Critical Control Points (HACCP)—Principle 2: Determine Critical Control Points (CCPs)
Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider
A UF/IFAS numbered Fact Sheet.
Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions
Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider
A UF/IFAS numbered Fact Sheet.
Hazard Analysis Critical Control Points (HACCP)—Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
Debby L. Newslow, Ronald H. Schmidt, Ronald H. Schmidt, andDebby L. Newslow
Other Contacts: Keith R. Schneider
A UF/IFAS numbered Fact Sheet.
Using the FDA’s Fish and Fishery Products Hazards and Controls Guidance to Develop HACCP Plans for Fish and Fisheries Products
Razieh Farzad
This Ask IFAS document is the third in the Seafood Guide series and provides information to the seafood industry on how to develop a seafood HACCP plan effectively. Written by Razieh Farzad, and published by the UF/IFAS Department of Food Science and Human Nutrition, February 2025.