what are the 7 steps in haccp?

If you’ve ever wondered what are the 7 steps in HACCP, you’re not alone. This question is among the most searched by food business owners, managers, and quality professionals.

HACCP—short for Hazard Analysis and Critical Control Points—is a structured system used worldwide to ensure food safety from farm to fork.

At ISO Cert International, we understand how crucial these seven steps are for maintaining food quality, protecting consumers, and complying with global regulations.

In this article, we’ll break down each step in simple terms, showing you how to apply HACCP effectively and why it’s the foundation of every successful food safety management system.

By the end, you’ll have a complete roadmap about what are the 7 steps in HACCP —and ready to implement in your business.

What is HACCP and Why It Matters?

HACCP (Hazard Analysis and Critical Control Points) is a proactive approach to food safety.

Instead of testing food after production, it focuses on preventing hazards throughout the entire process.

Key Objectives of HACCP:

Prevent food contamination before it happens.
Ensure compliance with food safety laws.
Protect consumer health and build brand trust.

The Importance of the HACCP System in Food Safety

The HACCP implementation system provides a framework that ensures food is produced safely and consistently.

It is internationally recognized and often required for food export certification.

Why HACCP is essential:

Helps identify, evaluate, and control hazards.
Improves traceability and accountability in the food supply chain.
Supports ISO 22000 certification and other safety standards.

Implement the 7 steps in HACCP with expert support—reach out to our team now.

Let’s explore what are the 7 steps in HACCP and how they protect your brand.

Step	Description
1	Conduct a Hazard Analysis
2	Identify Critical Control Points (CCPs)
3	Establish Critical Limits
4	Develop Monitoring Procedures
5	Define Corrective Actions
6	Implement Verification Procedures
7	Maintain Records and Documentation

This table summarizes what are the 7 steps in HACCP and sets the foundation for detailed explanation below.

Step 1: Conducting a Hazard Analysis

Understanding what are the 7 steps in HACCP helps prevent foodborne risks.

The first step in HACCP is to identify potential hazards that could affect food safety. These include:

Biological hazards: bacteria, viruses, parasites.
Chemical hazards: toxins, allergens, cleaning residues.
Physical hazards: metal fragments, glass, or plastic pieces.

A proper hazard analysis determines which risks are most significant and what control measures should be in place.

Step 2: Identifying Critical Control Points (CCPs)

A Critical Control Point (CCP) is any step in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level.

Example CCPs include:

Cooking – to destroy harmful bacteria.
Chilling – to prevent bacterial growth.
Metal detection – to prevent foreign object contamination.

Use decision trees and flow diagrams to locate CCPs. This is where HACCP truly becomes a preventive tool.

read: how to become haccp certified

Step 3: Establishing Critical Limits

Critical limits are measurable values—like temperature or pH—that define safe boundaries for each CCP.

Examples:

Cooking chicken to at least 75°C.
Storing dairy below 5°C.
pH levels between 4.0–4.6 for acidified foods.

Table: Examples of Critical Limits

CCP	Critical Limit
Cooking	≥ 75°C
Cooling	≤ 5°C
pH Control	4.0–4.6

If limits are exceeded, corrective actions must be taken immediately.

Step 4: Developing Monitoring Procedures

Monitoring ensures that each CCP stays within its critical limits.
This involves scheduled checks and documentation.

Components of a monitoring procedure:

What will be monitored (e.g., temperature, time).
When it will be monitored (e.g., every batch).
Who will do it (trained staff).
How it will be recorded (log sheets or digital systems).

Monitoring helps ensure your HACCP plan runs smoothly day to day.

Step 5: Implementing Corrective Actions

When monitoring reveals a deviation, corrective action is required.

Examples:

Re-cook undercooked food.
Discard contaminated batches.
Adjust equipment settings to correct the issue.

Corrective actions should be clear, quick, and documented. This prevents unsafe products from reaching consumers and demonstrates compliance during audits.

Step 6: Verification Procedures for HACCP

Verification confirms that your HACCP plan is effective.

Verification activities include:

Reviewing monitoring records.
Conducting internal audits.
Testing product samples.
Calibrating instruments.

At ISO Cert International, we help businesses perform professional verification audits to ensure compliance with international standards like ISO 22000.

Step 7: Record-Keeping and Documentation

Documentation is the backbone of HACCP. It provides evidence that controls are working and supports traceability during inspections.

Essential HACCP records:

Hazard analysis reports.
CCP monitoring logs.
Corrective action forms.
Verification and audit results.

A strong record system shows your commitment to food safety and continuous improvement.

By mastering what are the 7 steps in HACCP, you can enhance food safety.

Practical Example: How the 7 HACCP Steps Work Together

Imagine a bakery implementing HACCP.

Hazard analysis: Identify risks like raw egg contamination.
CCP: Baking step.
Critical limit: Minimum 75°C internal temperature.
Monitoring: Use digital thermometer.
Corrective action: Extend baking time if temperature not reached.
Verification: Review logs weekly.
Record-keeping: Store records for one year.

This is how the 7 HACCP steps ensure consistent, safe food products.

Ensure full compliance and quality assurance with ISO Cert International’s HACCP services.

Benefits of HACCP Implementation the 7 Steps in HACCP

Implementing HACCP offers numerous benefits:

Prevents foodborne illnesses.
Builds consumer confidence.
Meets regulatory and export requirements.
Improves process efficiency and reduces waste.
Supports ISO certification readiness.
Businesses following what are the 7 steps in HACCP reduce food contamination risks.

Every business in the food chain can benefit from HACCP implementation, from restaurants to large manufacturers.

Implementing what are the 7 steps in HACCP ensures food safety and quality.

Common Challenges and How to Overcome Them

Even with the best intentions, some challenges arise:

Lack of training: Invest in HACCP workshops and employee education.
Incomplete documentation: Use standardized templates.
Poor monitoring consistency: Assign dedicated staff.

At ISO Cert International, we help clients overcome these barriers with expert iso consulting, training, and certification support.

Partner with ISO Cert International for Expert HACCP Implementation

Ready to implement HACCP and ensure full compliance with the 7 steps?
Contact ISO Cert International today at the email address on our website. ISO Cert International explains what are the 7 steps in HACCP in simple terms.

Our specialists provide end-to-end guidance—from creating a HACCP plan to achieving ISO 22000 certification.

Let us help you make your business safer, compliant, and trusted by your customers.

read: haccp and iso 22000 difference

Conclusion

Mastering the 7 Steps in HACCP for Safer Food Practices

Now that you know what are the 7 steps in HACCP, it’s clear how essential they are for food safety. Each step builds on the previous one, creating a system that prevents hazards before they occur.

Whether you run a small café or a large production facility,Understanding what are the 7 steps in HACCP is vital for every food business.

ISO Cert International can help you implement these principles efficiently.

Phone: +44 7915 072747
EMAIL: INFO@ISO-CERT.UK

Take action today—food safety is not just a legal requirement; it’s your brand’s reputation on the line.

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