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

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

• Principle 1: Conduct a hazard analysis: The process of identifying and evaluating all of the potential biological, chemical, and physical food safety hazards associated with each step in the production process (i.e., receiving, storage, mixing, cooking, cooling, etc.) for each product made, to determine which are likely to cause illness or injury if they are not properly controlled.
• Principle 2: Determine the critical control points (CCPs): A point, step, or procedure in the production process at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level of safety before the product leaves the company’s control.
• Principle 3: Establish critical limits: Boundaries of safety for each CCP to control the identified food safety hazard to ensure the product is safe to eat.
• Principle 4: Establish monitoring procedures: Procedures should be developed, including a planned sequence of observations or measurements to make sure a CCP is under control.
• Principle 5: Establish corrective actions: Procedures to be followed when monitoring indicates that there is a deviation from an established limit at a CCP. A corrective action tells you what to do if something goes wrong.
• Principle 6: Establish verification procedures: Activities performed to verify that the HACCP plan is adequate to control food safety hazards and that the system is operating as intended.
• Principle 7: Establish record-keeping and documentation procedures: Documentation that the HACCP system is operating according to the written plan.