Applying HACCP: Guidance and Avoiding Gaps A Practical Guide (Part 2 of a 3-Part Series)

HACCP systems will be effective only if the HACCP principles are accurately applied in the design, implementation and maintenance of HACCP plans and if these operate within a hygienic environment and a positive food safety culture. Therefore, businesses will experience the full benefits of HACCP only if there is full understanding of the application of HACCP principles as a means to effectively manage food safety risk. Experience tells us that many food companies struggle with HACCP principle application and that further guidance is needed to help HACCP teams in their efforts to design strong HACCP plans. Accuracy in the application of both Principle 1, Conduct a Hazard Analysis, and Principle 2, Establish Critical Control Points, is paramount to success, it is in regard to these principles that many HACCP teams experience difficulty. Similarly, understanding and effective application of scientific information is crucial to Principle 3, Establish Critical Limits. Technical expertise combined with a real understanding of the concept is essential. Poor understanding, often due to inadequate training, education and exposure to what a good system looks like, has been a hindrance to full realization of the benefits of the HACCP approach.

This article builds on the previous work of the IAFP HACCP PDG Back to Basics working group on preliminary steps to HACCP development (2). Readers who have not yet seen the first article in this series are encouraged to go back and read it to obtain the full benefit of this guidance in sequence. This article starts by providing general guidance on application of the key HACCP principles 1, 2, and 3 and then identifies gaps in current knowledge and practice in their application, along with specific guidance to help HACCP teams overcome these potential problems. Understanding of these areas of potential weakness in HACCP principle application will help food businesses take action to review and design more effective HACCP plans, and for those just starting out, to learn from past mistakes.