startAbout UsFor ConsumersFor FoodserviceFor Educators

Explain the basic principles of Hazard Analysis Critical Control Points (HACCP).

Hazard Analysis Critical Control Points (HACCP) is a common method used in the food industry to plan for and prevent foodborne illness. At present, HACCP is not required in most foodservice operations unless the following are being prepared:  unpasteurized juice bottled for sale, custom processed animal foods, vacuum packaged foods, and shellfish displayed in tanks.  

Individual health jurisdictions might also determine that other types of menu items that are served in a foodservice establishment need to be prepared using a HACCP plan.  Examples would include:  sushi rice or hollandaise sauce prepared with raw shell eggs.  

While a HACCP plan will not be required for most foodservice establishments, it is still important for food safety educators to understand the basic principles of HACCP.  A summary of how to develop a HACCP plan is included in the U.S. FDA Food Code.  To access this information, go to: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/default.htm