Codex HACCP system & guidelines — the preventive-control framework underpinning feed/animal-food safety

mfg_food_safety_haccp_codex

The Hazard Analysis and Critical Control Point (HACCP) system, as adopted by the Codex Alimentarius Commission, is the internationally recognised preventive approach to food-safety control. The Codex document sets out the principles of the HACCP system, which consists of the following seven principles.

The seven principles are: (1) conduct a hazard analysis; (2) determine the Critical Control Points; (3) establish critical limits; (4) establish monitoring procedures; (5) establish corrective actions; (6) establish verification procedures; (7) establish record-keeping/documentation.

Pet-food relevance: HACCP is the conceptual backbone of the manufacturing-safety rules covered in this category — both EU Reg (EC) 183/2005 (feed hygiene, see mfg_food_safety_eu_183_2005) and US 21 CFR Part 507 / FSMA (see mfg_food_safety_us_cfr_507, mfg_food_safety_us_fsma_animal_food) operationalise HACCP-style hazard analysis and preventive controls for animal food.

Source: pdf-raw/mfg-food-safety/hacp_reference.html (FDA/Codex reference, landed 2026-08-09).

Claims (verified C1 substrings of source_file)

Hazard Analysis and Critical Control Point
seven principles
Codex Alimentarius Commission

Sources

Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application

Source document: FAO/WHO — Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Codex)

Codex Alimentarius Commission (via FDA reference page)Codex HACCPretrieved 2026-08-09

Verification file: pdf-raw/mfg-food-safety/hacp_reference.html

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