HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. Based on seven principles established by the Codex Alimentarius Commission, HACCP is mandatory for all EU food business operators under Regulation (EC) 852/2004. Ovalab supports HACCP implementation through accredited analytical testing for hazard verification.
Key Facts About HACCP
- 7 HACCP Principles (Codex Alimentarius): (1) Conduct hazard analysis, (2) Determine Critical Control Points (CCPs), (3) Establish critical limits, (4) Establish monitoring procedures, (5) Establish corrective actions, (6) Establish verification procedures, (7) Establish documentation and record keeping.
- EU legal basis: Regulation (EC) 852/2004 on the hygiene of foodstuffs requires all food business operators (except primary producers) to implement HACCP-based procedures.
- Codex origin: HACCP principles are defined in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, revised 2020).
- Verification testing: HACCP plans require verification through laboratory analysis — including preservative levels, microbiological testing, and additive compliance.
- Prerequisite programs: HACCP builds upon prerequisite programs (PRPs) including Good Hygiene Practices (GHP) and Good Manufacturing Practices.
Testing Methods at Ovalab
Ovalab provides HACCP verification testing covering microbiological analysis, chemical contaminant screening, and food additive compliance. As an ISO/IEC 17025:2017 accredited laboratory (ČIA Certificate 537/2025), Ovalab delivers results that satisfy HACCP verification requirements and official food control standards under EU Regulation 2017/625.
Frequently Asked Questions
Is HACCP mandatory in the EU?
Yes. Regulation (EC) 852/2004 requires all food business operators (except primary producers) to put in place, implement, and maintain procedures based on HACCP principles.
What is a Critical Control Point (CCP)?
A CCP is a step in the food production process at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Examples include pasteurization temperature and cooking time.
How does laboratory testing support HACCP?
Laboratory testing verifies that HACCP controls are effective — for example, confirming microbiological limits at CCPs, verifying preservative concentrations, and checking that contaminants remain below regulatory limits.
What is the difference between HACCP and ISO 22000?
HACCP is a set of seven principles for hazard control. ISO 22000 is a complete food safety management system standard that incorporates HACCP principles within a broader management framework, including prerequisite programs and system management.
Can Ovalab help verify our HACCP plan?
Yes. Ovalab provides accredited analytical testing for HACCP verification, including microbiological analysis, chemical contaminant testing, allergen detection, and food additive compliance under EU Regulation 1333/2008.