7 Principles of HACCP

Hazard Analysis Critical Control Point (HACCP) system is designed, validated and implemented accroding to the seven key principles.

PRINCIPLE 1 : Conduct a hazard analysis and identify control measures

PRINCIPLE 2 : Determine the critical control points (CCPs)

PRINCIPLE 3 : Establish validated critical limits

PRINCIPLE 4 : Establish a system to monitor control of CCPs

PRINCIPLE 5 : Establish the corrective actions to be taken when monitoring indicates a deviation from the critical limit at a CCP has occured

PRINCIPLE 6 : Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended

PRINCIPLE 7 : Establish documentation concerning all procedures and records appropriate to these principles and their application