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HACCP Principles & Application Guidelines

food and Drug AdministrationProtecting and Promoting Your HealthHACCP Principles & Application GuidelinesAdopted August 14, 1997 NATIONAL ADVISORY COMMITTEE ONMICROBIOLOGICAL CRITERIA FOR FOODSThe National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisorycommittee chartered under the Department of Agriculture (USDA) and comprised of participants fromthe USDA ( food Safety and Inspection Service), Department of Health and Human Services ( Foodand Drug Administration and the Centers for Disease Control and Prevention) the Department ofCommerce (National Marine Fisheries Service), the Department of Defense (Office of the Army SurgeonGeneral), academia, industry and state employees. NACMCF provides guidance and recommendations tothe Secretary of Agriculture and the Secretary of Health and Human Services regarding the microbiologicalsafety of OF CONTENTS EXECUTIVE SUMMARYDEFINITIONSHACCP PRINCIPLESGUIDELINES FOR Application OF HACCP PRINCIPLESI ntroductionPrerequisite ProgramsEducation and TrainingDeveloping a HACCP PlanAssemble the HACCP teamDescribe the food and its distributionDescribe the intended use and consumers

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP

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