What are the seven principles of Hazard Analysis Critical Control Point HACCP?

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards based on the following seven principles:

• Principle 1: Conduct a Hazard Analysis Identify and evaluate biological, chemical, and physical food safety hazards at each step of the production process (e.g., receiving, storage, processing, cooking, cooling) to determine which hazards must be controlled to prevent illness or injury.
• Principle 2: Determine the Critical Control Points (CCPs) Identify points, steps, or procedures in the process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
• Principle 3: Establish Critical Limits Set measurable limits (such as time, temperature, pH, or concentration) for each CCP to ensure the hazard is controlled.
• Principle 4: Establish Monitoring Procedures Define how and when CCPs will be monitored to ensure they remain within critical limits.
• Principle 5: Establish Corrective Actions Develop procedures to follow when monitoring shows a CCP is not within its critical limit, including how to correct the issue and prevent recurrence.
• Principle 6: Establish Verification Procedures Perform activities to confirm that the HACCP plan is effective and functioning as intended.
• Principle 7: Establish Record‑Keeping and Documentation Maintain records that demonstrate the HACCP system is being implemented and monitored according to the plan.