HACCP (Hazard Analysis and Critical Control Points), Food Safety Glossary

A systematic, preventive approach to food safety that identifies hazards and controls them at critical points. HACCP, which stands for Hazard Analysis and Critical Control Points, is an internationally recognised, systematic method for managing food safety. Rather than relying on end-product testing, it identifies biological, chemical and physical hazards and controls them at the points in a process where control is critical. HACCP is built on principles such as conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring, setting corrective actions, verification, and record keeping. In Australia it underpins the documented food safety programs required under Standard 3.3.1 and is reflected across the Food Standards Code. A business using a HACCP-based approach maps its food processes, identifies where hazards could occur, and sets critical control points such as cooking to a safe core temperature or cooling within set time limits. It defines critical limits, monitors them, and records the results. When a critical limit is not met, the business takes a documented corrective action, such as reheating or discarding food. Businesses covered by Standard 3.3.1 must formalise this in a written program, while others may use HACCP principles as good practice. A Perth catering company applies HACCP by identifying cooking as a critical control point, requiring chicken to reach a safe core temperature, checking it with a probe thermometer, and recording each batch.