Hazard Analysis and Critical Control Points – a systematic approach to food safety identifying, evaluating, and controlling hazards throughout the food production and distribution chain. HACCP principles applied to cold chain logistics focus on identifying critical control points (loading procedures, temperature monitoring, equipment maintenance) where loss of control could result in food safety hazards. Effective HACCP implementation requires documented procedures, continuous monitoring, corrective action protocols, verification activities, and record-keeping demonstrating control throughout operations. HACCP is fundamental to professional cold chain operations and required for international food trade, yet many South African cold chain providers claim “HACCP compliance” without documented systems, trained personnel, or verification procedures. True HACCP implementation represents operational discipline and food safety commitment, not marketing terminology borrowed for competitive advantage.
Related Terms: R638 Compliance, Cold Chain Compliance, Food Safety Temperature, ISO/TS 22002-5