What are the seven principles of HACCP?

Question

Accepted Answer

The seven principles of HACCP are a systematic approach to food safety that focuses on identifying and controlling potential hazards.

Principle 1: Conduct a hazard analysis to identify potential hazards in the food production process.
Principle 2: Determine critical control points (CCPs) where control can be applied to prevent, eliminate, or reduce hazards.
Principle 3: Establish critical limits for each CCP to ensure the hazard is controlled.
Principle 4: Establish monitoring procedures to ensure CCPs are under control.
Principle 5: Establish corrective actions to be taken when monitoring indicates a CCP is not under control.
Principle 6: Establish verification procedures to confirm that the HACCP system is working effectively.
Principle 7: Establish documentation and record-keeping to demonstrate the effectiveness of the HACCP system.

Accepted Answer

1. Identification of hazard
2. Establishment of hazard limit
3. Determination of CCP
4. Maintaining of CCP 
5. Controlling methods of hazard
6. Verify whether CCP working properly
7. Maintaining records

What are the seven principles of HACCP?

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