Food Technology

Home > Food Technology > Food Manufacture > Hazard analysis critical control point (HACCP) system

Food manufacture

Hazard analysis critical control point (HACCP) system

In the core strand, Food manufacture, you will learn about quality management and its impact on food safety for consumers. One of the most significant developments in food safety in recent years has been the Hazard Analysis Critical Control Point (HACCP) system. Although hazardous situations may still arise in the food chain, a system such as HACCP reduces the risk of hazardous foods reaching the consumer. This is an effective quality assurance system.


This material addresses aspects of the following syllabus outcome:

H1.1 The student explains manufacturing processes and technologies used in the production of food products

Source: Board of Studies NSW, Stage 6 Food Technology Syllabus, Preliminary and HSC Courses (2009)


The Codex Guidelines for the Application of HACCP provide a good overview of the HACCP system. Using the guidelines complete the questions below to check your understanding of this food safety system.

  1. When can HACCP be used in the food chain?

  2. What aspect of quality would you consider HACCP to involve: Total Quality Management (TQM), quality control or quality assurance? Explain your answer.

  3. Sous vide is a French term which refers both to the process and the end product. It involves vacuum sealing fresh foods in impermeable plastic pouches where it is pasteurised then chilled and refrigerated ready for reheating up to three weeks later. One of the concerns of health authorities is the safety of this method, it requires very careful monitoring. This is where HACCP is especially useful. Look at the flow chart below.
    1. Identify the critical control points (CCP), that is, where there is the greatest risk or hazard.
    2. Analyse what the hazard is. For example is the temperature too high or is there mishandling of food?
    3. What corrective action could be taken?

      sous vide flow chart
      sous vide flow chart

  4. What is meant by the term corrective action?

  5. How would you ensure that hazards were consistently prevented in the scenario above?

    1. Select a food product and draw a flow chart to illustrate its production.
    2. Identify the critical control points in the flow chart.
    3. Recommend suitable corrective action.
Go To Top

Neals logo | Copyright | Disclaimer | Contact Us | Help