Food Safety

Understanding How HACCP and HARPC Work Together


Many food processors and food companies will already be familiar with the acronyms HACCP and HARPC, but may be unsure of how the two food safety standards work in tandem. A common question is “Can you combine them”? Yes, you can, it is a perfectly fine to combine the requirements for both under one document.

HACCP stands for “Hazard Analysis and Critical Control Points.” It was developed by the Codex Alimentarius Commission and the National Advisory Committee on Microbiological Criteria for Foods, and is an internationally-recognized approach to minimizing risks.

The USDA and FDA use HACCP to regulate foods and beverages, including meat, seafood, and juices. Other food industries also follow HACCP standards in addition to safe operating procedures, although it is not always required. HACCP has relied on CCP (critical control points) where facilities can designate critical limits.

By comparison, HARPC stands for “Hazard Analysis and Risk-Based Prevention Controls.” HARPC is mandaterd by the FDA, in order to comply with FSMA (Food Safety Mondernization Act). HARPC is used to develop a science-based preventive control plan to reduce risks.

HARPC can be viewed as an upgrade to existing HACCP plans. Instead of limiting its scope to physical, chemical, and biological risks. HARPC also encompasses radiation,drug residues, allergens, unapproved food or color addditives and intentional or unintentional hazards.

The new FSMA ruling has many elements found in HACCP and HARPC. Any factiliy involved in the production, storage or distribution of human consumption food must build a food safety program that includes all of the elements listed below,

-Hazard Analysis
Must consider biological, chemical and radiological, and physical hazards. Hazards that could be present because they occur naturally in the food, or unintentionally introduced or are unintentionally introduced for economic gain.

-Preventive Controls
Process controls, food allergen controls, sanitation controls and other controls (to cover anything which the FDA may have missed)

-Oversight and Management Of Controls
Monitoring, corrections, corrective actions and verifications.

-Supply Chain Program
Manufacturers must have and implement a risk based supply chain program if the hazard analysis indentifies a hazard that requires a preventive control and the control will be applied in the facility’s supply chain.

-Recall Plan
If the hazard analysis identifies a hazard requiring a preventive control, the facility must have a written recall plan that describes the procedures to perfrom a recall of the product.



米国農務省(USDA)と米国食品医薬品局(FDA)は、肉類、魚介類、果汁などの食品と飲料の規制にHACCPを使用しています。その他の食品の業界でも、独自の安全手順に加えてHACCPの基準を運用していますが、必ずしも必須ではありません。 HACCPは、CCP(重要コントロールポイント)を特定して、それらのポイントに限界値を設定することで実践されます。









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