HARPC vs. HACCP: What is the Difference?
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points and are procedures to help maintain food safety in commercial kitchens and food manufacturing environments. They promote proper sanitation, temperature monitoring, and storage to stop foodborne illnesses and contamination. This allows businesses to follow health and food safety regulations.
What is HARPC?
HARPC refers to Hazard Analysis and Risk-Based Preventive Controls. This food safety system helps manufacturers identify potential operational risks like contamination and implement science-based measures before food spoils. It emphasizes planning and continuous monitoring, instead of inspections and corrective actions, so hazards don’t occur.
Key Differences Between HACCP and HARPC
The difference between HARPC vs HACCP is how they manage food safety. HACCP monitors and controls bacteria or chemical contaminants during specific times of the food production process. HARPC identifies and addresses risks that are foreseeable across the entire food supply chain. HARPC emphasizes preventive controls and is required by the Food Safety Modernization Act.
Why Understanding the Difference Between HACCP and HARPC Matters
Knowing the difference between HACCP and HARPC helps food businesses choose the best safety system for their operations. While HACCP focuses on controlling contaminants at specific times, HARPC prevents a range of risks before they happen. Food businesses that understand the distinctions can plan proactively to avoid expensive mistakes, respond to risks, and comply with food safety laws.
How E-Control Systems Supports HARPC and HACCP Compliance
E-Control Systems provides real time wireless temperature monitoring and reporting for food service operations that meet HARPC and HACCP standards. Using IntelliSense and IntelliCheck technologies allows their systems to track control points and makes it easier to respond to safety risks when they develop. From any device, storage temperatures and sanitation practices can be monitored to reduce the likelihood of foodborne illness and contamination.
HACCP vs.HARPC FAQ's
Is HARPC replacing HACCP?
HARPC isn’t eliminating HACCP, but it is reshaping how food safety is evolving in the food industry.. HARPC has become the leading standard, while HACCP is still used in the seafood sector and juice processing. HARPC builds on the foundation created by HACCP but uses a proactive approach to reduce risks.
Do I need both HACCP and HARPC?
Whether you need both HACCP and HARPC depends on which type of food business you operate. HACCP is mandatory for the seafood and juice industry. Food businesses that are covered by the Food Safety Modernization Act are required to follow HARPC standards. You might need to comply with both if your operations fall under both categories.
What industries are impacted by HACCP and HARPC?
HACCP is widely used in industries that handle high-risk food products, like meat, poultry, seafood, and juice, that are regulated by strict laws, including HACCP protocols. HARPC affects more food businesses, including food manufacturers that produce frozen foods, ready-to-eat meals, and other dry foods. It implements preventive control measures so even low-risk products are safely produced.
How can I transition from HACCP to HARPC?
To transition from HACCP to HARPC. Review your current safety procedures and identify where risks exist. Foreseeable risks might include allergens, contamination, improper sanitation, lack of temperature control, and supply chain vulnerabilities. Update your safety plan to add corrective actions that extend beyond HACCP steps. Build a comprehensive strategy to address risks, and add an effective temperature monitoring system you can access from any device to proactively align your operations and keep food safe.
