HACCP – Food Quality & Safety Management
1. Definition of HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food
safety that identifies, evaluates, and controls hazards that are significant for food safety throughout
the entire food chain.
2. Background and Development
HACCP was developed in the 1960s by the Pillsbury Company in collaboration with NASA to
ensure food safety for space missions. It was later adopted globally and incorporated into Codex
Alimentarius.
3. Key Characteristics of HACCP
HACCP is science-based, risk-focused, preventive rather than reactive, and applicable at all stages
of food production. It does not rely on end-product testing alone.
4. Types of Food Safety Hazards
Food safety hazards are classified into four categories: biological, chemical, physical, and
allergens.
5. Biological Hazards
Include pathogenic bacteria, viruses, parasites, moulds, and toxins. Some biological toxins are heat
stable and cannot be destroyed by cooking.
6. Chemical Hazards
Include pesticides, fertilisers, heavy metals, industrial contaminants, processing contaminants such
as acrylamide and PAHs, and misuse of food additives.
7. Physical Hazards
Foreign objects such as glass, metal, stones, wood, plastic, jewellery, or choking hazards like fish
bones.
8. Allergen Hazards
Allergens can cause severe allergic reactions or anaphylaxis. Control relies on segregation,
sanitation, and accurate labelling.
9. Prerequisite Programmes (PRPs)
1. Definition of HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food
safety that identifies, evaluates, and controls hazards that are significant for food safety throughout
the entire food chain.
2. Background and Development
HACCP was developed in the 1960s by the Pillsbury Company in collaboration with NASA to
ensure food safety for space missions. It was later adopted globally and incorporated into Codex
Alimentarius.
3. Key Characteristics of HACCP
HACCP is science-based, risk-focused, preventive rather than reactive, and applicable at all stages
of food production. It does not rely on end-product testing alone.
4. Types of Food Safety Hazards
Food safety hazards are classified into four categories: biological, chemical, physical, and
allergens.
5. Biological Hazards
Include pathogenic bacteria, viruses, parasites, moulds, and toxins. Some biological toxins are heat
stable and cannot be destroyed by cooking.
6. Chemical Hazards
Include pesticides, fertilisers, heavy metals, industrial contaminants, processing contaminants such
as acrylamide and PAHs, and misuse of food additives.
7. Physical Hazards
Foreign objects such as glass, metal, stones, wood, plastic, jewellery, or choking hazards like fish
bones.
8. Allergen Hazards
Allergens can cause severe allergic reactions or anaphylaxis. Control relies on segregation,
sanitation, and accurate labelling.
9. Prerequisite Programmes (PRPs)
