HACCP
Hazard Analysis and Critical Control Points (HACCP)
HACCP is a food safety system that identifies critical hazard points in production and monitors them systematically.
HACCP: Not to be confused with
HACCP is NOT the same as batch traceability. HACCP defines where in production monitoring and intervention are needed so a hazard never arises in the first place. Batch traceability starts after that and allows an already delivered product to be traced and contained after the fact.
HACCP is a systematic method that examines every production step for possible biological, chemical or physical hazards and sets fixed limits, monitoring measures and corrective actions for the critical points identified (Source 1, Source 2). In Switzerland, implementing a HACCP-based self-monitoring concept is a legal requirement for food businesses.
In an ERP this shows up as inspection plans, sampling logs and documentation of control points tied directly to the production order, instead of a separate quality management system running alongside goods receipt and production. See the Food & Beverage page for details.