HACCP Definition and Procedures

HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

Potential hazards are, therefore, identified and appropriate control measures are taken before the problem can occur.


  • “Prerequisite Programs for HACCP: You Can’t start HACCP without Them!” ($395) from the Institute of Food Technologists, phone: (312) 782-8424, website: www.ift.org.


  • “HACCP User’s Guide” by Donald A. Corlett, Jr. ($80) from Aspen Publishing, (800) 638-8437, www.aspenpublishers.com.
  • “HACCP: A Practical Approach” ($65) by S.E. Mortimore and C.A. Wallace, from Aspen Publishing (800) 638-8437, www.aspenpublishers.com.
  • “HACCP Management Manual” ($477) by Kushner, Dopp and Hahn from FCN Publishing, (202) 887-6339, www.fcnpublishing.com.



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