Summary
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system required for many commercial kitchens, manufacturers, and value-added food producers. It identifies hazards, controls risks, and prevents foodborne illness. This guide explains when HACCP applies to you and the steps to follow to stay compliant.
Food safety isn’t optional—it’s the backbone of any successful kitchen or food business. HACCP (Hazard Analysis and Critical Control Points) is one of the most important frameworks in the industry, but many operators wonder: What exactly is HACCP? Do I need it? And how do I actually implement it?
Let’s break it down clearly and simply.
What Is HACCP?
HACCP is a systematic, science-based food safety program used worldwide to identify, evaluate, and control food safety hazards.
It focuses on preventing problems rather than reacting to them. Instead of waiting for contamination to happen, HACCP requires operators to:
- Identify potential hazards
- Pinpoint critical steps where risks occur
- Put controls in place to eliminate or minimize those hazards
- Monitor and document everything consistently
HACCP applies to biological, chemical, and physical hazards—everything from bacteria in raw chicken to sanitizer residue to metal shavings from equipment.
When Does HACCP Apply to Me?
You may need a HACCP plan if you operate in any environment where high-risk food handling takes place. Common situations include:
You must have HACCP if you:
- Run a commercial kitchen or institutional kitchen
- Conduct value-added production (canning, bottling, freezing, dehydrating, vacuum sealing, etc.)
- Use reduced oxygen packaging (ROP)
- Serve high-risk populations (hospitals, schools, senior living, VA medical centers)
- Work in meat, poultry, seafood, or juice processing (federal law requires HACCP for these categories)
- Operate a shared community kitchen offering production space to multiple users
- Produce items for wholesale or retail distribution
You may need HACCP if you:
- Make baked goods with fillings or cream
- Produce refrigerated ready-to-eat foods
- Package food ahead of time for grab-and-go
- Freeze or repackage foods for resale
- Run a ghost kitchen or commissary kitchen
Many states require HACCP for specific processes—so always check with your local health department.
What Do I Need to Do? The 7 HACCP Principles Explained Simply
Implementing HACCP doesn’t have to be overwhelming. Here’s what the process looks like:
1. Conduct a Hazard Analysis
List every step in your food process—from receiving to storage to prep to cooking—and identify hazards.
Example: Bacteria on raw chicken, allergens in baked goods, metal pieces from equipment.
2. Identify Critical Control Points (CCPs)
These are the must-not-fail steps to control hazards.
Examples: Cooking chicken to 165°F, cooling foods from 135°F to 70°F within 2 hours.
3. Establish Critical Limits
Set measurable limits based on regulations or science.
Examples: Cold holding ≤ 41°F, hot holding ≥ 135°F.
4. Establish Monitoring Procedures
Document how you’ll verify that limits are met.
Examples: Temperature logs, cooking checklists, pH readings.
5. Establish Corrective Actions
Define what happens if a limit is not met.
Example: If cooked chicken is only 150°F → continue cooking to 165°F; log the corrective action.
6. Establish Verification Procedures
Confirm the system is working.
Examples: Weekly log reviews, annual HACCP plan audit.
7. Keep Records & Documentation
Logs, monitoring sheets, training records—everything must be documented.
If it isn’t written down, it didn’t happen.
What Tools or Documents Do I Need?
To stay compliant and inspections-ready, your HACCP toolkit should include:
- Receiving logs
- Temperature logs (cooling, hot holding, cold holding)
- Cleaning and sanitation schedules
- Calibration logs for thermometers
- Food flow diagrams
- Corrective action logs
- Standard Operating Procedures (SOPs)
- Allergen control plan
- Employee training documents
- Equipment maintenance logs
Aldevra can also support with manuals, log templates, shared kitchen solutions, and commercial kitchen equipment that supports HACCP compliance.
Common HACCP Examples for Commercial Kitchens
Here’s how HACCP shows up in day-to-day operations:
- Walk-in refrigerator: Logging temperatures and ensuring shelving prevents cross-contamination
- Ice machines: Sanitation SOPs and maintenance logs
- Combi ovens: Verifying internal cooking temperatures
- Prep tables: Controlling time and temperature for ready-to-eat foods
- Dishmachines: Checking final rinse temperatures or sanitizer concentrations
- Food packaging areas: Avoiding allergen cross-contact
Why HACCP Matters
- Prevents foodborne illness
- Reduces liability
- Ensures regulatory compliance
- Protects your customers and your business
- Builds trust—especially with government and healthcare facilities
It’s not just compliance—it’s smart operations.
FAQs
Do all restaurants need a HACCP plan?
Not always—many follow standard food safety rules. But if you conduct specialized processes (ROP, smoking food, pickling, curing, etc.), HACCP is often required.
Is HACCP the same as ServSafe?
No. ServSafe is training; HACCP is a full operational food safety system.
How long does it take to build a HACCP plan?
From several days to several weeks, depending on processes and documentation needs.
Do food trucks need HACCP?
Many do, especially if they prep off-site, vacuum seal, or do value-added processes.
Do shared kitchens need HACCP?
Yes—many shared kitchens require a master HACCP plan plus user-specific plans.
