HACCP stands for Hazard Analysis and Critical Control Points. It is a structured way to find where food could become unsafe, such as through contamination or bad temperatures, and to put controls in place at the steps that matter most.
The method involves listing each step in preparing a food, identifying biological, chemical and physical hazards, setting critical control points such as cooking or cooling, and defining limits like a minimum core temperature. Businesses then monitor these points, record results and set out what to do when a limit is not met.
In Australia, food safety requirements are set by the Food Standards Code and enforced by state and local authorities, and some food businesses must have a food safety program based on HACCP principles depending on their type and state. Cafés, restaurants, caterers and packaged food sellers should check what applies to them with their local council or state food authority.
Pitfalls include a plan that sits in a folder and is never followed, missing records and staff who are not trained. Temperature logs, cleaning checks and delivery checks are the proof auditors look for, and digital logs and sensors can make records easier to keep.
HACCP-style controls protect customers and the business, and good records help show due diligence if something goes wrong.