THE IMPORTANCE OF THE HACCP SYSTEM IN FOOD PRODUCTION
A brief history of the HACCP system
The HACCP system was developed in the 1960s by Pillsbury, the United States Army, and the National Aeronautics and Space Administration (NASA) with the aim of producing safe food for the U.S. space program. NASA required a “zero defects” program to guarantee the safety of the food astronauts would consume in space.
The logic was simple yet revolutionary for its time: not to wait for problems to arise, but to prevent them from the very design of the process.
What is the HACCP system about?
HACCP is an acronym that stands for Hazard Analysis and Critical Control Points.
It is a mandatory system which purpose is to identify, evaluate, and control hazards that may affect food safety.
These hazards may be:
– biological,
– chemical,
– physical.
By controlling them systematically, the HACCP system seeks to prevent foodborne illnesses and protect public health.
Hazards, risks, and critical control points: the basics
A hazard is any agent that may cause harm.
A risk is the probability that such a hazard will occur.
A critical control point (CCP) is a stage in the process where that risk can be prevented, eliminated, or reduced to an acceptable level.
Risk analysis: three elements
Risk analysis within the HACCP framework comprises three elements:
– Risk assessment: estimates the likelihood and consequences of a hazard occurring and spreading.
– Risk management: defines the measures applied to reduce that risk.
– Risk communication: ensures that information is properly transmitted and exchanged among all parties involved.
System validation and control
The HACCP plan must be validated at least once a year, and whenever changes are introduced to processes, technology, or scientific knowledge.
In Argentina, establishments carry out their own controls, while SENASA audits compliance according to the applicable frequency.
Steps to implement the HACCP plan
Primarily, establishments must have Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedures (SSOP) in place.
Once these prerequisites are met, the following 12 steps must be implemented:
Create an HACCP team.
Describe the product.
Identify the product’s intended use.
Construct flow diagram.
On-site confirmation of Flow diagram.
List all potential hazards associated with each step, conduct a hazard analysis (PRINCIPLE 1), and consider any measures to control identified hazards.
Determine critical control points (CCP) (PRINCIPLE 2).
Establish critical limits for each CCP (PRINCIPLE 3).
Establish a monitoring system for each CCP (PRINCIPLE 4).
Establish corrective actions that must be applied when surveillance audits show that a CCP is not under control (PRINCIPLE 5).
Establish verification procedures to confirm or verify that the HACCP system is effective (PRINCIPLE 6).
Establish documentation and record-keeping systems for all procedures and principle application (PRINCIPLE 7).
All these points are described in detail in the reference websites.
Specifications of each principle
Let’s take a closer and detailed look at each principle.
Principle 1. Hazard identification
The first step consists of identifying hazards that could compromise food safety. This includes analyzing raw materials and products to detect potential physical, chemical, or biological contaminants, as well as conditions that may favor the survival or growth of microorganisms.
It also involves reviewing each stage of the production process to identify potential points and sources of contamination. The analysis covers the entire journey of the food product: from raw material reception, through processing and storage, to distribution and final delivery to the consumer. The purpose is to understand where risks may arise and under what conditions they could develop.
Principle 2. Determination of critical control points
Once hazards have been identified, the next step is to determine at which stages of the process they can be effectively controlled.
These points are specific to each production process. They cannot be automatically transferred to other processes, nor even applied in the same way when operating conditions change. For this reason, their correct identification is central to the effectiveness of the system.
Principle 3. Determination of critical limits
For each critical control point, clear limits must be established to indicate when the process is under control and when it is not. These limits serve as objective and measurable thresholds.
They may be expressed in parameters such as temperature, time, humidity, water activity (aw), pH, acidity, salt concentration, chlorine or preservative levels, as well as certain sensory characteristics of the product (texture or aroma). Defining these values enables decision-making based on technical criteria rather than subjective judgment.
Principle 4. Monitoring of critical control points
Monitoring involves establishing a surveillance system that allows for regular and planned verification that critical control points remain within established limits.
This monitoring serves three key purposes: ensuring that risks are controlled throughout the process, detecting any deviation that requires the implementation of corrective actions in a timely manner, and generating written documentation that supports the system.
To be effective, monitoring procedures must be easy to apply, quick, and sufficiently sensitive to detect deviations before problems escalate.
Principle 5. Determination of corrective actions
When monitoring indicates that a critical control point is not under control, predefined corrective actions must be implemented. These actions must be clearly established and assigned to a responsible individual.
Corrective actions should make it possible to respond to the deviation, determine the destination of the affected product, correct the root cause to restore control of the process, and keep records of all actions taken.
Principle 6. Determination of verification procedures
In addition to monitoring, the HACCP system requires verification procedures to confirm that the whole plan is functioning effectively. Tests, reviews, and complementary controls help validate that critical control points remain under control and that implemented measures continue to be appropriate.
Principle 7. Determination of a documentation system
Finally, the entire system must be documented. This includes procedures, analyses performed, monitoring records, corrective actions, and verification activities.
Documentation is not a bureaucratic requirement; it is tangible evidence that the system exists, is applied, and is sustained over time. Without clear records, the HACCP system loses its demonstrability.
WHY IS AN ACCURATE TRANSLATION IMPORTANT?
As shown above, the HACCP system is highly detailed and essential to the production of safe food. Establishments that implement it provide assurance of control at every stage of food production—from raw material reception to delivery to the consumer—and of compliance with the requirements of SENASA (in the case of Argentina) and international markets.
The HACCP system plays a crucial role in the image of any meat processing plant or food company. It is proof of product quality, of the rigor of internal systems, of a genuine commitment towards risk prevention. It conveys predictability.
Professionally translating the HACCP system ensures that this message reaches international markets in the form of an impeccable letter of introduction, allowing partners and clients to know with confidence whom they are entrusting their products.
What is your view on the translation of your most important supporting documentation? I’d love to read your thoughts in the comments.
References
SENASA Resolution No. 205/2014 (in Spanish)
SENASA Resolution No. 134/1996 (in Spanish)
FAO Manual (in English)
FAO’s HACCP system principles (in English)
FDA Manual (in English)
Safe Food Alliance Guide (in English)
Some related English-Spanish terminology
Control (verb): Controlar
Control (noun): Controlado
Control measure: Medida de control
Corrective action: Medida correctiva
Critical Control Point (CCP): Punto Crítico de Control (PCC)
Critical limit: Límite crítico
Deviation: Desviación
Flow diagram: Diagrama de flujo
Hazard Analysis and Critical Control Points (HACCP): Análisis de Peligros y Puntos Críticos de Control (APPCC)
HACCP plan: Plan de APPCC
Hazard: Peligro
Hazard analysis: Análisis de peligros
Monitor: Vigilar
Step: Fase
Validation: Validación
Verification: Verificación