HACCP: Hazard Analysis Critical Control Point, method and principles of food safety management

7 principles of the HACCP system

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.

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