TSUBACO KTE CO., LTD.
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What is HACCP?｜A Basic Guide to Food Hygiene Management for Factory Compliance
HACCP is an international food hygiene management system that identifies and controls potential hazards in food production. Essential for ensuring food safety, quality, and compliance with modern regulations.
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) is a scientifically based food safety system that focuses on preventing hazards during production rather than inspecting finished products. It analyzes each step of the food supply chain from raw material intake to processing and distribution and identifies Critical Control Points (CCPs) to monitor high-risk factors.
Originating from NASA's space food program, HACCP is now the global standard recommended by the Codex Alimentarius Commission. In Japan, HACCP compliance became mandatory in June 2021 under the revised Food Sanitation Law.
The 7 Principles and 12 Steps of HACCP
The HACCP system follows 7 core principles supported by 12 implementation steps:
7 Principles of HACCP:
1. Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits (CLs)
4. Monitor CCPs
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Record-Keeping and Documentation
These principles form a proactive, process-oriented hygiene system that allows for fast, traceable responses to food safety risks.
Types of Hazards Managed by HACCP
HACCP addresses three primary hazard categories:
- Biological Hazards: Bacteria (e.g., Salmonella, E. coli), viruses (Norovirus), and parasites
- Chemical Hazards: Allergen cross-contamination, detergent residues, heavy metals
- Physical Hazards: Metal shards, broken glass, plastic fragments
Hazard identification is based on raw materials, personnel behavior, machinery, and work processes. High-risk areas are marked as CCPs, with monitoring systems and corrective plans established.
Regulatory Background and Industry Impact
As of 2021, all food-related businesses in Japan must implement HACCP (a simplified version is available for small-scale operators). Key requirements include:
- Systematic documentation and data recording
- Employee training on hazard awareness
- Ongoing validation and review of CCPs
- Flexible adaptation for factories producing multiple SKUs
HACCP compliance has become a key criterion for contracts with retail chains, exporters, and global food brands. Non-compliance may result in lost opportunities and higher liability risk.
HACCP also lays the groundwork for adopting supportive technologies, such as:
- NSF H1 lubricants for hygienic maintenance
- Oil cleaners and dehydration units to manage contamination and extend equipment lifespan
- Cableveyors and chain systems that resist dirt and reduce maintenance labor
These tools further enhance compliance and operational stability.
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) is a scientifically based food safety system that focuses on preventing hazards during production rather than inspecting finished products. It analyzes each step of the food supply chain from raw material intake to processing and distribution and identifies Critical Control Points (CCPs) to monitor high-risk factors.
Originating from NASA's space food program, HACCP is now the global standard recommended by the Codex Alimentarius Commission. In Japan, HACCP compliance became mandatory in June 2021 under the revised Food Sanitation Law.
The 7 Principles and 12 Steps of HACCP
The HACCP system follows 7 core principles supported by 12 implementation steps:
7 Principles of HACCP:
1. Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits (CLs)
4. Monitor CCPs
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Record-Keeping and Documentation
These principles form a proactive, process-oriented hygiene system that allows for fast, traceable responses to food safety risks.
Types of Hazards Managed by HACCP
HACCP addresses three primary hazard categories:
- Biological Hazards: Bacteria (e.g., Salmonella, E. coli), viruses (Norovirus), and parasites
- Chemical Hazards: Allergen cross-contamination, detergent residues, heavy metals
- Physical Hazards: Metal shards, broken glass, plastic fragments
Hazard identification is based on raw materials, personnel behavior, machinery, and work processes. High-risk areas are marked as CCPs, with monitoring systems and corrective plans established.
Regulatory Background and Industry Impact
As of 2021, all food-related businesses in Japan must implement HACCP (a simplified version is available for small-scale operators). Key requirements include:
- Systematic documentation and data recording
- Employee training on hazard awareness
- Ongoing validation and review of CCPs
- Flexible adaptation for factories producing multiple SKUs
HACCP compliance has become a key criterion for contracts with retail chains, exporters, and global food brands. Non-compliance may result in lost opportunities and higher liability risk.
HACCP also lays the groundwork for adopting supportive technologies, such as:
- NSF H1 lubricants for hygienic maintenance
- Oil cleaners and dehydration units to manage contamination and extend equipment lifespan
- Cableveyors and chain systems that resist dirt and reduce maintenance labor
These tools further enhance compliance and operational stability.
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