Illinois Department of Public Health, Food Safety Fact Sheet

Hazard Analysis Critical Control Point (HACCP)

What is HACCP?

HACCP, or hazard analysis critical control point is a seven-step process a food producer or establishment can use to develop a food safety plan. The HACCP procedure identifies critical control points and aids in the development of food process safety control measures.

What are the seven steps in HACCP?

  1. Identify potential food safety systems.
  2. Identify critical control points.
  3. Establish control procedures.
  4. Establish monitoring points.
  5. Establish corrective action.
  6. Establish effective record keeping procedures.
  7. Establish procedures for verification.

Who is required to have a HACCP plan?

The following food establishment must have a HACCP plan:

Food establishments that apply for any of the following variances must have a HACCP plan:

Where can I get more information about HACCP?

You can get more information about HACCP from the federal Food and Drug Administration (FDA). FDA’s Center for Food Safety and Applied Nutrition has a Web site containing a wealth of information plus links to other food safety sites.

You also can contact the Illinois Department of Public Health, Division of Food Drugs and Dairies, 525 W. Jefferson St., Springfield, IL 626761; 217-785-2439, TTY (hearing impaired use only) 800-547-0466.

To learn more about foodborne illness and ways to prevent it, talk to your health care professional, your local health department or the Illinois Department of Public Health, Division of Food, Drugs and Dairies.

525 W. Jefferson St., Springfield, IL 62761
217-785-2439

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