The foundation of any HACCP system is identifying potential hazards, whether they are biological, chemical and physical, that could compromise food safety. This principle helps you understand where risks exist across your production process, from sourcing to distribution.
November 07, 2025
Did you know HACCP was born out of space racing? Originally developed for NASA to ensure astronauts’ food was safe in zero gravity, the Hazard Analysis and Critical Control Point (HACCP) system has evolved into a gold-standard framework for managing food safety across the globe.
Today, HACCP is more than a requirement; it’s a competitive advantage. It enables food businesses to identify and control food safety hazards, reduce the risk of foodborne illnesses and meet both local and international regulatory standards.
In the Middle East and Gulf region, where food imports account for more than 85% of consumption in some countries, food safety is not just a technical challenge; it’s a national priority. GCC governments have implemented stringent food safety regulations aligned with international standards such as HACCP, ISO 22000and FSSC 22000. Countries like the UAE and Saudi Arabia have established national food safety authorities (e.g., Emirates Food Security Council and SFDA) and increasingly require food businesses to adopt HACCP-based systems as part of their licensing and export eligibility.
We understand that following safe food hygiene procedures isn't just good practice; it’s a legal obligation. Under national regulations such as the UAE Food Safety Law and Saudi Food Law, food businesses must implement safety management systems based on the seven key HACCP principles: conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures and maintaining documentation.
But where do you begin? With the7 core principles of HACCP. In this article, we’ll give you a high-level overview of each principle and show how they work together to create a proactive, preventive food safety system. Each principle is explored in detail in the dedicated articles already available in this series.
7 Core Principles of HACCP
Once hazards are identified, it’s time to figure out exactly where you can control or eliminate them. Critical Control Points (CCPs) are those essential steps where failure to control a hazard could result in unsafe food.
A control point is only effective if you know the exact limits that define safety. Critical limits are measurable thresholds such as temperature or pH, hat ensure hazards are kept at bay.
You can’t control what you don’t measure. This principle ensures that you have clear procedures for tracking your CCPs and making sure your critical limits are consistently met.
What happens when things go wrong? This principle outlines your plan for responding to deviations from your critical limits. It’s your safety net.
It’s one thing to set up a HACCP system; it’s another to make sure it’s working. Verification activities, like internal audits and equipment calibration, confirm the system’s effectiveness.
If it’s not documented, it didn’t happen. This principle ensures that you keep detailed records of all your HACCP activities, making traceability and compliance easy.
This article concludes our 7-part series on the 7 Principles of HACCP. If you haven’t yet explored the full set of articles, we invite you to start with Principle 1: Conducting a Hazard Analysis and continue through each principle to build a complete understanding of how to implement a robust food safety system.
Contact us for food safety training and certification
Certification demonstrates to customers your commitment to safety in the manufacture of food, ingredients and beverages. Beyond HACCP, SGS offers a full spectrum of food safety certification schemes, including ISO 22000, FSSC 22000, BRCGS, GMP and more.
Wherever you operate, SGS’s global network of industry-leading auditors and trainers support you through Training and certification across multiple standards such as HACCP, ISO 22000, FSSC 22000, BRCGS, and more. This empowers you to demonstrate regulatory compliance and operational excellence with recognized international food safety standards.
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