Overview – HACCP
Get a general introduction to the Hazard Analysis and Critical Control Point (HACCP) system and how to use the information in this section. If you’re new, this is a good place to start.
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system used to identify and manage significant food safety hazards, and ensure food safety for your business. HACCP can be used throughout all stages of the food chain, from primary production to final consumption, forming an important part of risk-based food safety programmes, such as:
- Risk Management Programmes (RMPs)
- Wine Standards Management Plans (WSMPs).
The principles of HACCP, as defined by the Codex recommended international code of practice are:
- Conduct a hazard analysis.
- Determine the critical control points (CCPs).
- Establish critical limits for each CCP4. Establish a system to monitor the control of the CC.P
- Establish a system to monitor the control of the CCP.
- Establish the corrective action when monitoring indicates that a particular CCP is not under control.
- Establish verification procedures.
- Establish documentation concerning all procedures and records relevant to the HACCP principles and their application.
- Only principles 1 and 2 need be applied if there is no CCP identified for a hazard
- The HACCP approach is based on the expectation that Good Operating Practice (GOP) is effectively implemented prior to the application of HACCP principles.
HACCP may also be applied to other aspects of a business. For example, wholesomeness and suitability issues, quality management and non-food related safety aspects.
Requirements for HACCP application
Applying HACCP is mandatory as part of operating a risk-based programme, such as an FCP under the Food Act 2014, an RMP under the Animal Products Act 1999 and a WSMP under Wine Act 2003.
What you will find here
This HACCP section of the website is split into various sub-sections. Use the menu on the left to find your way around.
For detailed information on the specific HACCP requirements you need to comply with, refer to the sub-sections below that apply to you.
Using HACCP in your business – If you have a risk-based food safety programme, such as FCPs, RMPs or WSMPs, learn how to implement HACCP into your business processes.
MPI hazard database – Learn how to access and use the MPI hazard database to find information on food safety hazards that can occur in New Zealand foods.
Further sub-sections provide more generic information relevant to HACCP:
- Registers & lists – Shortcut link to the MPI hazard database and any other HACCP related registers and lists.
- Documents – Find a full list of documents relating to HACCP.
- What’s new – Check this page regularly for important updates relating to HACCP.
Information relating directly to HACCP is contained in a panel on the right. If you are a food processor, you also need to refer to the website area for your food sector.
Keeping up to date
It’s important to keep up to date with any new or revised HACCP information, including requirements, consultations, strategies and other content changes. There are different ways to keep up to date – choose the methods that work best for you:
- What’s new – Click on What’s new in the left-hand menu to read the most recent updates to HACCP.
- Get emails – Sign up to receive the latest MPI news by email. Click on the Get emails link at the bottom of any page to sign up for email notifications.
- Subscribe to feeds – Sign up to receive news feeds. Click on the Subscribe to feeds link at the bottom of any page to add to your list of news feeds.