One system, seven principles
The Codex General Principles of Food Hygiene (CXC 1-1969, rev. 2020) and Reg. 852/2004 Art. 5(2) list the same seven principles. This lesson uses the order of the Regulation and Codex.
The seven principles
- Hazard analysis. List what could make food unsafe at each step and decide which hazards must be controlled.
- Critical control points (CCPs). Find the steps where control is essential. If the step is not done right, nothing later will fix the problem.
- Critical limits. Set a measurable line between safe and unsafe at each CCP, such as a temperature or a time.
- Monitoring. Check the CCP every time or at set intervals to see that the limit is met.
- Corrective actions. Decide in advance what to do when a limit is missed.
- Verification. Check regularly that the whole system works.
- Documentation and records. Keep records that prove the measures are applied.
The FSA words the principles slightly differently and puts "put checks in place" before "put things right", but the content is the same.
The 12 steps of Codex
Codex builds a HACCP system in 12 steps. The first five are preparation:
- Assemble the HACCP team.
- Describe the product: what it is, how it is stored, how long it keeps.
- Say what it will be used for and by whom. For example, will vulnerable people eat it?
- Draw a flow diagram: every step from delivery to service.
- Confirm the diagram on site: walk the real process and check it matches the drawing.
Then steps 6 to 12 are the seven principles in order: hazard analysis, CCPs, critical limits, monitoring, corrective actions, validation and verification, documentation and records.
Example: roast chicken
- Flow: delivery, chilled storage, preparation, cooking, hot holding or cooling, service.
- Hazard: Campylobacter and Salmonella on raw chicken.
- CCP: cooking.
- Critical limit: a core temperature that kills bacteria, for example 70°C for 2 minutes.
- Monitoring: probe the thickest part of the bird.
- Corrective action: keep cooking, then check again.
- Verification: the manager checks the probe is accurate and reads the records.
- Records: the temperature and time are written down.
Different words, same idea
You may meet other words:
- A control point is a step where control matters but is not essential.
- A prerequisite programme is the basic hygiene underneath the plan (cleaning, pest control, training and so on).
- Validation means proving that the chosen control works. Verification means checking day to day that it is being done.
Do all small businesses need all seven?
Yes, the principles apply to all. But Reg. 852/2004 allows the form to be flexible. A pack such as Safer Food, Better Business (SFBB) covers the principles in simple form, with safe methods for the CCPs and a diary for the records.
Key points
- Seven principles: hazards, CCPs, limits, monitoring, corrective action, verification, records.
- Codex has 12 steps: five preparation steps, then the seven principles.
- A CCP is a step where control is essential.
- The form of the system can be simple, but every principle must be covered.