What is HACCP?
Hazard Analysis and Critical Control Points (HACCP) is an internationally recognised system based on seven principles set out by the Codex Alimentarius. It identifies biological, chemical and physical hazards and controls them at critical control points (CCPs) with critical limits, monitoring and corrective actions.
What is HARPC?
Hazard Analysis and Risk-Based Preventive Controls (HARPC) is required for many food facilities under the US FDA’s preventive controls rules. It extends hazard analysis to include hazards such as those introduced intentionally for economic gain and requires preventive controls for process, allergens, sanitation and the supply chain.
How do HACCP and HARPC differ?
- Scope: HACCP focuses on CCPs; HARPC covers a wider range of preventive controls.
- Hazards: HARPC explicitly considers radiological hazards and economically motivated adulteration.
- Plan owner: HARPC requires a Preventive Controls Qualified Individual (PCQI).
- Supply chain: HARPC includes supply-chain preventive controls.
Which one should my organization use?
It depends on your market and regulatory obligations. Many organizations use HACCP as the foundation and extend it to meet HARPC where US requirements apply.
Key takeaways
- HACCP is the global foundation for food safety control.
- HARPC is broader and risk-based, required for many US-regulated facilities.
- Both rely on sound hazard analysis, verification and records.
Frequently asked questions
Is HARPC a replacement for HACCP?
Not exactly. HARPC builds on HACCP principles but adds broader preventive controls required under US regulations.
Do HACCP plans still need critical control points under HARPC?
CCPs can still be used, but HARPC also requires other preventive controls where hazards need them.
Who writes a HARPC food safety plan?
A Preventive Controls Qualified Individual (PCQI) must prepare or oversee the food safety plan.