Rwanda Standards Board

HACCP (Hazard Analysis & Critical Control Points, RS 184:2017)

Hazard analysis and critical control (HACCP) is a system which identifies, evaluates and controls hazards which are significant for food safety. It is an effective tool to prevent adverse health effects (biological, chemical and physical hazards) due to food contamination.            


HACCP is exclusively meant for companies preparing or producing food or medicines.  This varies from post harvest activities, restaurants in hotels, schools, hospital etc, food processing units/ factory/industry as well as pharmaceutical industries and the like.


Benefits of implementing HACCP are;              

  • Creating a good reputation and boosting customer confidence
  • Increasing business & Swells profits
  • Enhance staff morale and loyalty
  • Continuous improvement of food safety


Key requirements to implement HACCP

1. Top management commitment and involvement
It is important to be sure that required resources will be availed and management will review performance of HACCP implementation

2. Pre-requisite programs
Availability of basic conditions and activities that is necessary to maintain a hygienic environment throughout the food chain suitable for production, handling and provision of safe product for human consumption.

The activities involved are;

• Good Agricultural/Veterinary Practice
• Good Manufacturing Practices,
• Good hygienic practices.


Steps to implement HACCP

1- Obtain management commitment
2- Define terms of reference
3- Select the team
4- Describe a product
5- Identify its intended use
6– Define process and write a flow diagram
7- Confirm flow diagram
8- Identify potential hazards, Conduct a hazard analysis, and Specify control measures
9- Determine CCPs
10 - Establish critical limits
11- Establish monitoring system
12- Establish corrective action plan
13- Verification & review
14- Establish documentation and records