The Seven HACCP Principles

This module is specific to HACCP Awareness and should be read carefully before continuing.

• Principle 1 is to conduct a hazard analysis for each step of the process.
• Principle 2 is to determine the Critical Control Points where control is essential.
• Principle 3 is to establish critical limits that separate safe from unsafe conditions.
• Principle 4 is to establish monitoring procedures for each Critical Control Point.
• Principle 5 is to establish corrective actions when monitoring shows a loss of control.
• Principle 6 is to establish verification procedures to confirm the system works.
• Principle 7 is to establish documentation and record keeping.
• Each principle must be applied logically and supported by the actual process flow.
• A HACCP plan should be reviewed when products, processes, suppliers, equipment, or hazards change.
• Staff responsible for monitoring CCPs must be trained and competent.