Public Health Microbiology

Volume 268 of the series Methods in Molecular Biology pp 235-280

The Hazard Analysis and Critical Control Point System in Food Safety

  • Anavella Gaitan HerreraAffiliated withPlanta Piloto de Procesos Industriales Microbiológicos (PROIMI)-CONICET

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The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at preventing these hazards. HACCP is the system of choice in the management of food safety (13). The principles of HACCP are applicable to all phases of food production (4), including basic husbandry practices, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use (513). The HACCP system is involved in every aspect of food safety production (according to the UN Food and Agriculture Organization [FAO] and the International Commission on Microbiological Specifications for Foods [ICMSF]) (1418).