The Hazard Analysis and Critical Control Point (HACCP) System is a management system focused on prevention of problems in order to assure the production of food products are safe for consumption. The objective is to make the product safe to consume, and to be able to prove it. HACCP is a methodical and systematic application of the appropriate science and technology to plan, control and document the safe production, handling and preparation of foods. HACCP was adopted by the United States Department of Agriculture (USDA) in July of 1996.

HACCP covers all types of potential food safety hazards (biological, chemical, and physical) whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process.

Quick Links

HACCP and Sanitation GuidanceĀ 

HACCP Validation ResourcesĀ 

Meat and Poultry Hazards and Controls Guide

Pathogen Reduction; Hazard Analysis and Critical Control Points (HACCP) Systems; Final Rule (July 25, 1996)

Pathogen Reduction/HACCP Final Rule and Guidance Documents

Validation Database- Provided by the Foundation for Meat & Poultry Research & Education