HACCP (Hazard Analysis and Critical Control Points)
Reference model
HACCP focuses on prevention rather than inspection.
About this model
A systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.
Originator not stated.
How to read it
- Identify hazards at each step of the food production process.
- Establish critical control points to monitor and manage these hazards.
What this does
Identifies and manages food safety hazards through a systematic approach to ensure safe food production.
When to use it
Use it when developing or improving food safety management systems to prevent hazards in food production.
Not when: Do not use it when food safety is not a concern or when the production process is not well defined.
What happens next
Develop a food safety plan based on the identified critical control points.
Golden thread
Builds on ←
- Food safety assessment
- Process mapping
Feeds into →
- Food safety plan
Use this tool, free
Sign in to open the worksheet. Your work saves as you type, the AI can draft the parts you have not filled in, and you finish with an analysis and a 30/60/90-day action plan.
Drafted with AI and reviewed by Eccellere on 04/11/2026. Guidance, not advice: apply your own judgement.