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HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is a documented system that helps food manufacturers identify potential food safety hazards, put controls in place, and monitor those controls to keep food safe.
It is a preventive system rather than a reactive one. Instead of responding to problems after they happen, a HACCP plan helps you avoid them in the first place.
HACCP is a core requirement of most food safety certifications, including SQF, BRCGS, FSSC 22000, and others. In many cases, it is also required by regulatory agencies like the FDA or USDA.
More than that, it is just smart business. A strong HACCP plan helps:
Protect your brand and your customers
Reduce the risk of recalls and compliance issues
Meet retailer, buyer, and regulatory requirements
Improve operational consistency and training
If you manufacture, process, package, or handle food, having a HACCP plan is not optional—it is essential.
Almost every business in the food supply chain benefits from a HACCP plan, including:
Food and beverage manufacturers
Packaging suppliers
Storage and distribution companies
Food service and retail operations
Even if you are not yet required to have a HACCP plan, building one early sets you up for future certifications and growth.
The HACCP system is built on seven core principles:
Conduct a hazard analysis
Identify potential biological, chemical, or physical hazards in your process.
Determine the critical control points (CCPs)
Decide where in the process you can control or eliminate those hazards.
Establish critical limits
Set measurable limits for each CCP, like temperature, time, or pH.
Establish monitoring procedures
Define how you will check and document that each CCP is under control.
Establish corrective actions
Decide what to do if a CCP falls outside of its limit.
Establish verification procedures
Confirm that your HACCP system is working as intended.
Establish recordkeeping and documentation procedures
Keep detailed records to show compliance and support continuous improvement.
Creating a HACCP plan takes planning, collaboration, and a solid understanding of your process. Here is a step-by-step approach:
Build your HACCP team
Include people from operations, quality, maintenance, sanitation, and other key areas.
Describe your product and its use
Outline the ingredients, packaging, storage, and intended use.
Create a process flow diagram
Map out each step from receiving to shipping.
Conduct a hazard analysis
Identify risks at each step in the process.
Identify CCPs and set critical limits
Focus on the points that are critical to controlling hazards.
Develop monitoring and corrective action plans
Write clear instructions for what to check and what to do if something goes wrong.
Document everything
Keep records that show your system is in place and working.
Certdox was built to take the guesswork out of food safety programs like HACCP. Our system helps you:
Automate alerts for expired records or missing data
Store and organize documentation for audits
Train employees and track completion
Stay ready, not reactive
Whether you are building your first HACCP plan or maintaining one across multiple facilities, Certdox makes it easier to manage, monitor, and improve your food safety system.
HACCP is not just a box to check. It is a living system that protects your product, your customers, and your business. When done right, a HACCP plan becomes part of how your operation runs every day.
With the right team, the right structure, and the right tools, you can build a HACCP system that holds up under pressure—and grows with your business.
Ready to take the stress out of HACCP?
Certdox helps FSQA teams manage everything in one place so nothing slips through the cracks. Talk to us to see how we can support your team and simplify your food safety program.
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