HACCP, or Hazard Analysis Critical Control Points is a global standard process for assessing risk and controlling the safety of foods and food materials. HACCP is consistent with and connected to the principles, guidelines and objectives contained within the FAO/WHO Codex Alimentarius (International Food Standards). HACCP was classically associated with high-risk foods and processes such as low-acid, canned food, juice and seafood processing, however, as it became accepted as a benchmark for food safety globally, its concepts, procedures and objectives were applied more broadly. Organizations representing food industry segments have, over the years, created generic HACCP plans or procedures for their members. Examples include HACCP plans and processes for:
HACCP plans traditionally focused on control of temperature, time, pH, moisture and water activity, particle size, metal detection and other basic characteristics in need of control and monitoring to assure human safety, however, depending upon the process, product and end-to-end methodologies, other characteristics must be monitored in order to ensure safety.
Hazard Analysis and Risk-Based Preventive Controls (HARPC) is a U.S. standard. It can be characterized as having similarities to HACCP yet it also embodies differences which are directly linked to objectives and requirements contained within the Food Safety Modernization Act, overseen and enforced by the U.S. Food and Drug Administration. Several notable differences between HACCP and HARPC include:
EHA’s HARPC and HACCP experts provide clients with guidance for complying with HACCP, HARPC and, in many cases, developing a food safety process and program.