What are the 7 Principles of HACCP

Question

Accepted Answer

The 7 Principles of HACCP are a systematic approach to food safety that focuses on hazard analysis and critical control points.

1. Conduct Hazard Analysis: Identify potential hazards in the food production process.
2. Determine Critical Control Points (CCPs): Establish points in the process where control measures can be applied to prevent, eliminate, or reduce hazards.
3. Establish Critical Limits: Set limits to ensure the CCPs are under control.
4. Monitor CCPs: Regularly monitor and verify that CCPs are being controlled.
5. Establish Corrective Actions: Develop procedures to address deviations from critical limits.
6. Verify the System: Confirm that the HACCP system is working effectively.
7. Record-Keeping: Maintain documentation and records of the HACCP plan.

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