HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management
The HACCP system consists of the following 7 principles:
PRINCIPLE 1 :
Conduct a hazard analysis.
PRINCIPLE 2 :
Determine the Critical Control Points(CCPs).
PRINCIPLE 3 :
Establish critical limit(s).
PRINCIPLE 4 :
Establish a system to monitor control of the CCP.
PRINCIPLE 5 :
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
PRINCIPLE 6 :
Establish procedures for verification to confirm that the HACCP system is working effectively.
PRINCIPLE 7 :
Establish documentation concerning all procedures and records appropriate to these principles and their application.