Overview: Hazard Analysis Risk-Based Preventive Control Food Safety Plan (HARPC) and Hazard Analysis Critical Control Point Plan (HACCP)

This factsheet addresses the concepts of "Hazard Analysis Risk based Preventative Controls" (HARPC) and "Hazard Analysis Critical Control Point Plans" (HACCP). The establishment of HARPC and HACCP protocols are key pillars when establishing necessary preventative controls outlined under the Food Safety Modernization Act and required for some, but not all, businesses that manufacture, process, or otherwise sell food for human consumption. This document also addresses what entities are required to maintain preventive controls and which entities are typically exempt from these rules, as well as the components of these control plans.