The seven HACCP principles
1. Principle 1. Conduct a hazard analysis for the following 3 hazards
. Biological hazards
. Chemical hazards
. physical hazard
Principle 2. Determine critical control points (CCPs) in the food production process where hazards can be controlled or eliminated.
Principle 3. Establish critical limits for each CCP to ensure hazards are controlled effectively.
Principle 4. Establish monitoring procedures to ensure CCPs are being met.
Principle 5. Establish corrective actions to be taken when monitoring shows that a CCP is not being met.
Principle 6. Establish verification procedures to confirm that the HACCP system is working effectively.
Principle 7. Establish record-keeping procedures to document the HACCP system and demonstrate its effectiveness.