Although ISO 22000 expands the scope beyond traditional HACCP to include organizational management dimensions, the core of hazard control still rests strictly on the seven HACCP principles under Codex Alimentarius guidance.
Hazard Analysis and Critical Control Points
The first principle is hazard analysis, covering biological, chemical, and physical hazards that could contaminate a product. The second is determining Critical Control Points — steps where control is necessary to prevent or eliminate a significant hazard, or reduce it to an acceptable level.
Critical Limits and Monitoring
The third principle is establishing critical limits for each critical control point — such as sterilization temperature and time. The fourth is establishing a monitoring system to track whether each critical control point remains under control, carried out consistently with traceable records.
Correction, Verification, and Documentation
The fifth principle is establishing corrective actions for when monitoring reveals a critical limit has been exceeded. The sixth is verification, confirming the HACCP system is genuinely working effectively — such as periodic laboratory testing. The seventh is maintaining complete documentation and records — the critical evidence auditors and regulators use to confirm the system's overall reliability.
A Practical Caution
The most common mistake is designating too many critical control points, leaving the team unable to genuinely monitor them all effectively. The correct approach is using a properly structured decision tree to screen for only genuinely significant points as critical control points.