GlossaryEN1 min readUpdated: Jun 24, 2026
HACCP (Hazard Analysis and Critical Control Points)
When a temperature spike during transit could render a pharmaceutical shipment unsellable, HACCP defines exactly where and how to intervene.
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Source: https://www.fao.org/food/food-safety-quality/haccp/en/
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Definition & Explanation
When a temperature spike during transit could render a pharmaceutical shipment unsellable, HACCP defines exactly where and how to intervene. HACCP – Hazard Analysis and Critical Control Points – is a preventive food safety management system that systematically identifies biological, chemical, and physical hazards and controls them at designated critical control points (CCPs). Its seven-step structure covers hazard analysis, CCP identification, critical limits, monitoring, corrective actions, verification, and documentation. In freight operations, this translates to written temperature thresholds for reefer containers, hygiene protocols at transshipment points, and maximum dwell times – all continuously monitored and logged whenever a deviation occurs. HACCP is legally required in many jurisdictions for food and pharmaceutical cold chain logistics and underpins certifications such as FSSC 22000 and ISO 22000; it is distinct from general quality management systems like ISO 9001, which do not mandate food-safety-specific hazard analysis.
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