The HACCP seven principles
1: Conduct a hazard analysis. – A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. List these potential hazards and design a plan to address potential dangers.
2: Identify critical control points. – A critical control point (CCP) is a point or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
3: Establish critical limits for each critical control point. – A critical limit is the maximum or minimum value to which a hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
4: Establish critical control point monitoring requirements. – Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the Food Safety Inspection Service is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
5: Establish corrective actions. – These are actions to be taken when monitoring indicates a deviation from an established critical limit. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
6: Establish procedures for ensuring the HACCP system is working as intended. – Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.
7: Establish record keeping procedures. – The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.