Seven Principles of HACCP

  • Conduct a hazard analysis.
  • Identify critical control points.
  • Establish Critical Limits for each critical control point.
  • Establish critical control point monitoring requirements.
  • Establish corrective actions.
  • Establish record keeping procedures.
  • Establish procedures for verifying the HACCP system.

Highlights of HACCP

  • Pro-active system for assuring safe production of foods.
  • Emphasizes prevention rather than inspection.
  • Addresses all types of Hazards-Microbiological, Physical and Chemical.
  • Can be integrated into a more general quality assurance plan.
  • Can be implement in tiny, small medium and large scale enterprises.