What HACCP (Food Safety) requires
Compliance with Hazard Analysis and Critical Control Point (HACCP) systems mandates a systematic, science-based approach to food safety management, aligning with global standards like Codex Alimentarius CXC 1-1969 and specific regulatory frameworks such as the EU's Regulation (EC) No 852/2004. This methodology is also codified in United States regulations, including 21 CFR Part 117 for human food under FSMA, 9 CFR Part 417 governing meat and poultry, 21 CFR Part 120 for juice processing, and 21 CFR Part 123 pertaining to fish products. Conformance requires that a multidisciplinary HACCP team is assembled and that robust prerequisite programs are implemented. A comprehensive, documented hazard analysis must be conducted, leading to the identification of at least one Critical Control Point (CCP) for which validated critical limits are established. Continuous process control is demonstrated through monitoring procedures executed at a maximum frequency of 24 hours, supported by an active corrective action plan to address any deviations. System integrity is validated through annual verification audits conducted within a 365-day cycle, frequent sensor calibration at 30-day intervals, and confirmation that the product recall plan is tested. All relevant documentation must be maintained according to a record retention period of 2 years, while personnel competency is upheld with a minimum of 8 annual employee training hours.
Pillar: Food & Hospitality · Authority: US Food and Drug Administration (FDA) · Version: 1.1.0 · Last updated:
Primary source: https://www.ecfr.gov/current/title-21/chapter-I/part-117
SHA-256 integrity: 36a92b876a54adb6e9729c390133b0ee47b5ecc7afcab8b2b556726bdec5c0fe
Primary Citations — 6 traced to source
- Codex Alimentarius CXC 1-1969, Rev. 2020: General Principles of Food Hygiene and HACCP Annex
- 21 CFR Part 117 (FSMA): Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
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