HACCP
HACCP — Hazard Analysis and Critical Control Points — is the backbone of modern food safety management. Born from NASA’s need for ultra-safe astronaut food in the 1960s and formalized by Codex Alimentarius (CXC 1-1969, Annex on HACCP), it shifted the industry from end-product testing to preventing hazards at the points where they can actually be controlled.
The system rests on seven principles: conduct a hazard analysis, determine critical control points, establish critical limits, set up monitoring, define corrective actions, verify the system works, and keep records. In the United States, HACCP is mandatory for juice (21 CFR Part 120) and seafood (21 CFR Part 123); FDA’s preventive controls rule under 21 CFR Part 117 extends the same preventive logic across most other food facilities.
HACCP certification opens doors — QA roles, supplier approval programs, and audit positions routinely list it as required or strongly preferred. Use the quizzes below to test your command of the seven principles, then work through our certification guides to plan your next step.
Related Quizzes
Test your knowledge with free quizzes — no sign-up needed:
- Food Safety & HACCP Quizzes — the seven principles, CCPs, critical limits, verification
- Food Quality & Quality Management Quizzes — prerequisite programs HACCP depends on
- Professional & Management Skills Quizzes — audit and leadership skills for HACCP team members
Related Articles
In-depth reading from the GIFSQ blog:
- HACCP Certification: Complete 2026 Guide
- HACCP Certification in 2026: Cost, Steps, and How to Get Certified
- HACCP Verification: The Part of Your Plan the Auditor Reads Most Carefully
- GMP in Food Manufacturing: The Foundation HACCP Builds On
- PCQI vs. HACCP Training: Stop Confusing Them
Related Resources
Go further with practical tools:
- Food Safety Guides — in-depth downloadable references
- Templates & Checklists — audit-ready forms and SOPs
- Tools & Calculators — practical calculators for daily work
- Knowledge Base — quick answers on core topics
Frequently Asked Questions
What are the seven HACCP principles?
1) Hazard analysis, 2) Critical control points, 3) Critical limits, 4) Monitoring procedures, 5) Corrective actions, 6) Verification procedures, 7) Record-keeping and documentation.
Is HACCP legally required?
In the US it is mandatory for seafood and juice processors, and FDA preventive controls (21 CFR 117) require a similar hazard-analysis approach for most other foods. Many buyers also require it contractually even where the law doesn’t.
What is a critical control point (CCP)?
A step where control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level — for example, a cooking step that must reach a specific internal temperature.
How long does HACCP certification take?
Most accredited HACCP courses run 2 days (about 16 hours). Online options let you work at your own pace. Certification itself is usually issued on course completion and passing the assessment.
What is the difference between HACCP and HARPC?
HACCP targets hazards at critical control points. HARPC (Hazard Analysis and Risk-Based Preventive Controls, under FSMA) broadens the scope to preventive controls including allergen, sanitation, and supply-chain controls — not just CCPs.