Hazard Analysis and Critical Control Point Principles and Application Guidelines†

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992.

Abstract

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document “Hazard Analysis and Critical Control Point System” that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).