Questions
The seven HACCP principles
1. Principle 1. Conduct a hazard analysis for the following 3 hazards
. Biological hazards
. Chemical hazards
. physical hazard
2. Principle 2. Identify critical control points (CCPs) in the food production process where hazards can be controlled or eliminated.
3. Principle 3. Establish critical limits for each CCP to ensure control of hazards.
4. Principle 4. Monitor CCPs to ensure they are within the critical limits.
5. Principle 5. Establish corrective actions to be taken when monitoring indicates a CCP is not within the critical limits.
6. Principle 6. Establish procedures for verification to confirm the HACCP system is working effectively.
7. Principle 7. Establish documentation and record-keeping to demonstrate the HACCP system is being implemented and maintained.