HACCP is a method for identifying and controlling food safety hazards through hazard analysis and critical control points.
HACCP organises food safety around hazards that can arise as food moves through preparation and service. A team examines the process, identifies where control is critical and sets checks that show whether those controls are working. When a check reveals a failure, staff need to act on the affected process and record what happened. This makes HACCP a structured control method within food safety management, alongside everyday cleaning and hygiene practices. Marriott’s stewarding description places HACCP expertise with sanitation and operational compliance, showing why it can concern both kitchen staff and those responsible for supporting facilities.
In job listings
Harrods in London sought a Food Safety Technologist with strong knowledge of HACCP principles and Food Safety Management Systems. It also required experience investigating non-conformances and conducting root cause analysis. The combination connects knowledge of preventive controls with the practical investigation of failures in food safety management. Search local jobs for “haccp”.
