HACCP (Hazard Analysis & Critical Control Points) is the most widely used preventive methodology for food safety. Based on the principles of the Codex Alimentarius, it aims to identify, assess, and control physical, chemical, and biological hazards before they reach the consumer. It applies across the entire chain—from production and processing to packaging, storage, transport, and sale—and suits both very small businesses and large operations.
In practice, HACCP is implemented through a sequence of targeted steps: assembling a team with the right expertise; describing products and their intended use; mapping the production flow and verifying it on site; systematically identifying potential hazards; and defining Critical Control Points (CCPs). For each CCP, you set critical limits, establish clear monitoring mechanisms, and define corrective actions for any deviation. The system is validated/verified regularly to confirm effectiveness and is supported by traceability records, recall/incident documentation, and targeted staff training.
The 7 HACCP principles: from hazard analysis to CCPs
The essence of the seven HACCP principles—hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification/validation, and documentation—is not mere “compliance,” but the daily operation of a living system that genuinely reduces risk and the cost of non-quality. Many businesses begin HACCP to meet legal requirements; its greatest value, however, comes from organisational discipline, audit readiness, and upgraded hygiene practices.
“HACCP certification” or ISO 22000 / BRCGS / IFS?
In the market you will often encounter HACCP implementation attestations issued after evaluation of the system and its records. If you require accredited certification by a certification body, schemes such as ISO 22000, FSSC 22000, or retail standards like BRCGS / IFS are typically selected. In other words, HACCP is the operational foundation on which a more demanding and internationally recognised food safety management system can be built.
Timeline & implementation with QLC
The implementation timeline depends on process complexity, business size, and the condition of facilities and infrastructure. In small businesses with simple food-handling processes, setup can be completed very quickly.
Want to see how this applies in practice to your operation? Call +30 2610 524 550 (Patras) or +30 210 444 9256 (Athens), or email info@qlc.gr.
Read also:
Food Safety: A Practical Guide for Food & Beverage Companies
ISO 22000: Certification Requirements and Practical Implementation