Principle 1. Conduct a hazard analysis to identify hazards associated
with the food and measures to control those hazards. Hazards could be
biological (ex: pathogens); chemical (ex: toxins); or physical (ex:
metal fragments).
Principle 2. Identify the critical control points (CCPs). These are points of the process at which the hazard can be controlled or eliminated (ex: cooking).
Principle 3. Establish critical limits for each CCP. A
critical limit is the criterion that should be met to ensure food
safety in a product (ex: minimum cooking temperature and time to ensure
elimination of harmful bacteria).
Principle 4. Establish CCP monitoring procedures to
ensure each CCP stays within its critical limits. Monitoring involves a
series of observations or measurements to determine if the CCP is under
control (ex: determine who and how temperature and time will be
monitored during cooking).
Principle 5. Establish corrective actions if
the CCP is not within the established limits. By applying corrective
actions, the control of hazards is regained (ex: reprocessing or
disposing of food if the minimum cooking time and temperature are not
met).
Principle 6. Establish verification procedures to
confirm that the HACCP plan is operating effectively and accordingly to
written procedures. This verification may include reviewing HACCP
plans, CCP records, microbial sampling (ex: testing time and temperature
recording devices to verify that are calibrated and working properly).
Principle 7. Establish record-keeping and documentation procedures that
demonstrate that HACCP is working properly. This includes monitoring
documentation, actions taken to correct a potential problem, validation
documents (ex: scientific information that supports the use of specific
time and temperature for cooking).
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