Back to top


Hazard Analysis and Critical Control Points is a planning system required by law for juice, seafood meat, and poultry manufacturers to systematically identify and control food safety hazards in the product. Use of this system in other food applications is voluntary, but highly encouraged.

Figure 4

HACCP has seven principles (Figure 4) that help identify the operational hazards associated with your process, establish scientifically validated process parameters to ensure foods safety and establish monitoring controls and records to manage food safety risks.  For more details on how to start HACCP planning for your business, take a formal course.
The UMASS Food Science Extension currently offers an Introduction to HACCP certification course. Visit the training page for upcoming courses!

For a HACCP plan to be recognized it must be documented as adequate by an impartial HACCP expert or auditor. Find a list of such resources on the Food Science Extension Webpage.

Learn more of the steps and actions of the HACCP