What is HACCP and does my business need it?

What is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised, science-based system for identifying and controlling food safety hazards. It was originally developed by NASA and Pillsbury in the 1960s and is now the foundation of food safety programs worldwide, including in Australia under the Food Standards Code.

HACCP is not just a paperwork exercise — it is a structured way of thinking about your food processes and identifying where things can go wrong, so you can put controls in place before a customer is harmed.

The 7 HACCP Principles

• Principle 1: Conduct a hazard analysis
• Principle 2: Identify Critical Control Points (CCPs)
• Principle 3: Establish critical limits for each CCP
• Principle 4: Establish monitoring procedures
• Principle 5: Establish corrective actions
• Principle 6: Establish verification procedures
• Principle 7: Establish record-keeping and documentation

Does my NSW food business need a HACCP plan?

Under Standard 3.2.1 of the Food Standards Code, food businesses handling high-risk foods and serving vulnerable populations must have a Food Safety Program that is based on HACCP principles. Even businesses not legally required to have a HACCP plan benefit significantly from implementing one — it demonstrates due diligence and reduces the risk of costly incidents and recalls.

HACCP for small businesses

HACCP is often perceived as something only large manufacturers need. In reality, a well-designed HACCP plan for a café or restaurant can be concise, practical, and directly relevant to day-to-day operations. AMES Food Advisory specialises in making HACCP accessible and workable for small and medium food businesses across NSW.