About HACCP

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised, science-based system for identifying and controlling food safety hazards. Originally developed in the 1960s in collaboration with NASA to ensure safe food for astronauts, HACCP has since become the global standard for food safety management in manufacturing, processing, and food service environments.

The 7 Principles of HACCP

1. Conduct a Hazard Analysis — Identify all biological, chemical, and physical hazards that could occur at each step of the food production process.
2. Determine the Critical Control Points (CCPs) — Identify the steps in the process where controls can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.
3. Establish Critical Limits — Set the minimum and maximum values to which a parameter must be controlled to prevent the occurrence of a food safety hazard.
4. Establish a Monitoring System — Define procedures to monitor each CCP and ensure each critical limit is being met consistently.
5. Establish Corrective Actions — Define the actions to be taken when monitoring indicates that a particular CCP is not under control.
6. Establish Verification Procedures — Verify that the HACCP plan is working effectively through audits, testing, and regular review.
7. Establish Record-Keeping and Documentation Procedures — Maintain thorough records to demonstrate the effective application of the HACCP system.

HACCP-Compliant Cleaning Equipment

Choosing the right hygiene equipment is a critical part of any HACCP plan. Poorly designed brushes and cleaning tools can harbour bacteria, shed bristles into food products, and cause cross-contamination between production zones — each of which represents a direct HACCP failure point.

Hygiene Brush supplies the full Hillbrush range of HACCP-compliant equipment, designed specifically for use in food manufacturing, pharmaceutical, hospital, and laboratory environments. Key features include:

• Colour coding — Implement strict zone separation to prevent cross-contamination between production areas
• Resin-set construction — Bristles are set into the block with resin rather than staples, preventing filaments from detaching into food products
• Metal-detectable and X-ray visible (MDX) — Equipment components are detectable by in-line metal detectors and X-ray systems for critical food safety environments
• Seamless design — Eliminates joints and crevices where bacteria can accumulate
• High-temperature resistance — Compatible with industrial cleaning, sanitisation, and autoclaving protocols

All Hillbrush products supplied by Hygiene Brush are manufactured in the United Kingdom to ISO 9001 quality standards, meeting the stringent requirements of HACCP food safety programmes worldwide.

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For assistance selecting the right HACCP-compliant equipment for your facility, contact our team or browse our full product range.