What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point. HACCP is a pro-active process control system by which food quality is ensured. This system has been adopted by all Metro stores around the world and is mandatory for all Metro stores to establish their food hygiene systems based on HACCP principles and be certified from an accredited and reputed certification body.

The HACCP process consists of seven principles:
1. Hazard Analysis
2. Identifying Critical Control Points (CCP)
3. Establishing Critical Limits for each CCP
4. Monitoring CCP requirements and using the data gathered to effectively control processes
5. Corrective Action
6. Record keeping
7. Verification.

The process starts with the identification and documentation of potential hazards. The range of hazards could include safety hazards such as toxins, contamination, foreign bodies, decomposition, microbiological and non-safety hazards such as product quality, product substitution, etc. The next step is to identify "critical control points" in the production process and establish critical limits. The key is to separate the important control issues from those that have no real impact. CCP's are those where the failure of the process would cause or contribute to the occurrence of a hazard. Critical Limits are then established for each CCP. These limits may be determined by Government regulation and are used to establish that the HACCP system is working correctly.