Production & Manufacturing
HACCP, or Hazard Analysis and Critical Control Points, is a systematic preventative approach to food safety from biological, chemical, and physical hazards in food production processes.
Full Definition
HACCP is a globally recognized management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It identifies specific hazards and measures for their control to ensure the safety of food. For CPG operators, implementing a robust HACCP plan is crucial for preventing foodborne illnesses and ensuring product integrity throughout the supply chain.
Why It Matters for CPG Brands
For CPG brand operators, HACCP is fundamental for regulatory compliance, market access, and brand reputation. It helps prevent costly recalls, protects consumers, and demonstrates your commitment to producing safe, high-quality food products. A strong HACCP plan is a cornerstone of operational excellence and risk management.
In CPG Operations
In CPG food manufacturing, a HACCP plan details potential hazards at each step, from ingredient reception to packaging. For instance, it might identify metal contamination as a physical hazard during mixing, establishing a metal detector as a critical control point with specific calibration requirements. This proactive approach ensures every batch meets safety standards.
Example
A granola bar brand with 12 SKUs uses HACCP principles to manage its production line. They identify the baking step as a critical control point for pathogen reduction (e.g., Salmonella from oats) and set a minimum internal temperature and bake time. They also identify the cooling stage as a CCP for preventing moisture buildup that could lead to mold, implementing strict temperature and humidity monitoring.
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Frequently Asked Questions
Is HACCP mandatory for all CPG food brands?
While HACCP itself isn't universally mandatory for all food products in the US, the principles are foundational to regulations like the FDA's Preventive Controls for Human Food rule under FSMA, which requires facilities to implement a food safety plan based on hazard analysis. Many buyers and co-packers also require HACCP certification.
What are the 7 principles of HACCP?
The seven principles are: 1) Conduct a hazard analysis. 2) Determine the Critical Control Points (CCPs). 3) Establish critical limits. 4) Establish monitoring procedures. 5) Establish corrective actions. 6) Establish verification procedures. 7) Establish record-keeping and documentation procedures.
How does HACCP relate to a co-packer?
When working with a co-packer, it's crucial that they have a robust and well-documented HACCP plan in place. As the brand owner, you are ultimately responsible for the safety of your product, so you should audit their HACCP plan and ensure their practices align with your brand's safety standards and regulatory requirements.