Hazard Analysis and Critical Control Point

A general introduction to the Hazard Analysis and Critical Control Point (HACCP) system and requirements.


What is HACCP?

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system used to identify and manage significant food safety hazards, and ensure food safety for your business. HACCP can be used throughout all stages of the food chain, from primary production to final consumption, forming an important part of risk-based food safety programmes, such as:

  • Risk Management Programmes (RMPs)
  • Wine Standards Management Plans (WSMPs).

The principles of HACCP, as defined by the Codex recommended international code of practice are:

  1. Conduct a hazard analysis.
  2. Determine the critical control points (CCPs).
  3. Establish critical limits for each CCP.
  4. Establish a system to monitor the control of the CCP.
  5. Establish the corrective action when monitoring indicates that a particular CCP is not under control.
  6. Establish verification procedures.
  7. Establish documentation concerning all procedures and records relevant to the HACCP principles and their application.

Recommended international code of practice [PDF, 176 KB]

Notes:

  • Only principles 1 and 2 need be applied if there is no CCP identified for a hazard.
  • The HACCP approach is based on the expectation that Good Operating Practice (GOP) is effectively implemented prior to the application of HACCP principles.

HACCP may also be applied to other aspects of a business. For example, wholesomeness and suitability issues, quality management, and non-food-related safety aspects.

Requirements for HACCP application

Applying HACCP is mandatory as part of operating a risk-based programme, such as a Food Control Plan under the Food Act 2014, an RMP under the Animal Products Act 1999, and a WSMP under Wine Act 2003.

Find HACCP requirements

Find information on the specific HACCP requirements you need to comply with.

  • Using HACCP in your business — if you have a risk-based food safety programme, such as an FCP, RMP or WSMP, learn how to implement HACCP into your business processes.
  • MPI hazard database — learn how to access and use the MPI hazard database to find information on food safety hazards that can occur in New Zealand foods.
  • Documents — a full list of documents relating to HACCP.

Related information

If you are a food processor, you also need to refer to the information for your food sector:

Keeping up to date

It's important to keep up to date with any new or revised HACCP information, including requirements, consultations, strategies and other content changes. Sign up to receive the latest MPI news by email:

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