Is it possible to comply with HACCP requirements with less workload and paper work? - But inreasing tracibility and effectiveness at the same time. There are secret links🤞 on the following food safety research which will lead you the answers.    

HACCP (Hazard Analysis and Critical Control Point) is one of the oldest systematic preventive approaches to food safety from biological, chemical, physical from raw material production, procurement, and handling, to manufacturing, distribution and consumption of the finished product.

FDA requires many food industries to comply with HACCP like fish and fishery products and juice and encourages the others for voluntary HACCP like dairies. Also, if you would like to comply with one of the Top 5 Food Quality and Safety systems you will need to comply with HACCP.

5 preliminary tasks of HACCP:

  • Assemble the HACCP team
  • Describe the food and its distribution
  • Describe the intended use and consumers of the food
  • Develop a flow diagram which describes the process
  • Verify the flow diagram.

7 principles of HACCP:

  • Conduct a hazard analysis
  • Determine the critical control points (CCPs)
  • Establish critical limits
  • Establish monitoring procedures
  • Establish corrective actions
  • Establish verification procedures
  • Establish record-keeping and documentation procedures.

1.Hazard Analysis

Hazard Analysis is the process of collecting and evaluating information on hazards and the conditions leading to their presence to determine which hazards are significant for food safety and therefore should be addressed in a HACCP plan or food safety plan (FSP).

Still there are so many people using old spreadsheets for hazard analysis, it is recommended to use a relevant system for the whole process which consist the following sections for each food product/process:

  • Ingredients
  • Intrinsic Factors
  • Procedures used for processing
  • Microbial content of the food
  • Facility design
  • Equipment design and use
  • Packaging
  • Sanitation
  • Employee health, hygiene, and education
  • Conditions of storage between packaging and the end user
  • Intended use
  • Intended consumer


2.Critical control points (CCP)

A critical control point is any step-in which hazards can be prevented, eliminated, or reduced to acceptable levels.

Examples: Acidification, cooking, drying, fermentation, filtering, freezing, high pressure processing, irradiation, metal detection, pasteurization, refrigeration, retort processing and use of x-ray area.

For each hazard identified you need to set a critical control point and implement at least one preventive control measures. Therefore, the CCPs must be measurable and traceable.

3.Establish critical limits

A critical limit ensures that a biological, chemical, or physical hazard is controlled by a CCP. Each CCP should have at least one critical limit, i.e. temperature, time, pH, water activity or available chlorine. You need to setup a perfect monitoring system to ensure the effectiveness of the CCPs and preventive actions.

4.Establish monitoring procedures

There might be tens of monitoring procedures developed for the CCPs. Manual worksheets and hardcopy documents will increase the risk of error and decrease the efficiency. Instead, you can start using HACCP Monitoring and Corrective Action Template via your PC, mobile or tablets.

5.Corrective actions

If the criteria for a CCP is not being met, you need to take some corrective actions. The actions should have definite instructions – maybe some checklists inside -, assigned to team members with a deadline and completeness of the task should be tracked and reviewed.

 See how you can do this in 30 seconds!

1- Use Wremia Forms for critical control checks

2- When criteria does not meet > Just raise the issue with a single Button

3- Assign the action to responsible staff with a deadline (+attach docs, create checklists, track the results)

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6.Establish verification procedures

The validity and of the HACCP plan and the effectiveness of the system should be determined – other than monitoring. This process should be scientifically and technically approved. The best way to operate 6th step is to use HACCP self-assessment checklist (access now) in coordination with your food safety team and professionals.

7.Record-keeping and documentation

Record-keeping and documentation procedures should be simple to complete and include information that illustrates that the established standards are being met. Employees should be trained on the record keeping and understand the importance of this procedure. Companies using Wremia with a zero-to-end approach can automatically document all the steps including time/temperature logs, checklists, forms, employee training records etc.