Codex Alimentarius HACCP System and Guidelines

The foundational international HACCP framework developed by Codex Alimentarius. Defines the seven HACCP principles and twelve application steps. Referenced by all major food safety standards and regulations including EU 852/2004, ISO 22000, BRC, IFS, and FSSC 22000.

Jurisdiction: International
Issuer: Codex Alimentarius Commission (FAO/WHO)
Effective: 1997-01-01

Sectors

Food & Agriculture Consumer Goods & FMCG Healthcare & Pharma Hospitality & Tourism Manufacturing

Articles (6)

Definitions and Scope of the HACCP SystemPrerequisite Programs and Good Hygiene PracticesConduct of Hazard Analysis (Principle 1)Determination of Critical Control Points (Principle 2)Monitoring, Corrective Actions, and Record Keeping (Principles 4–7)Verification, Validation, and Review of the HACCP Plan