Principle 1 - Identify Hazards
The HACCP system will focus on hazard analysis that can be prevented, eliminated or controlled by the HACCP plan and possible control measures are identified.
Principle 2 - Identify Critical Control Points (CCP)
CCP is a point, step or procedure at which control applied and food safety hazard can be prevented, eliminated or reduced.
Principle 3 - Establish Critical-Limit
A critical limit (CL) is about the measurement of maximum/minimum value of the biological, chemical or physical parameter and controlled at a CCP. The critical limit measures are,
- Water activity (Aw)
- Power of Hydrogen (pH)
- Weight or scientific literature/regulatory standards
Principle 4 – Establish Monitoring Procedures
The verification procedure is based on the principle of solid scientific is used for validating to control the hazards of products.
Principle 5- Monitor the CCPs
Monitoring the CCP is about taking a frequent measurement during production.
Principle 6 - Establish Corrective Action
Corrective actions are used for deviation in a critical limit (i.e.) to prevent potentially hazardous food and to identify the problem and that the problem will not occur again.
Principle 7 – Establish Record keeping procedures
A key factor of the HACCP plan is recording information about the following process,
- HACCP system Information
- Description of Products
- Flow Diagrams
- Hazard analysis
- Identification of Critical Control Points (CCP’s)
- Critical Limits (CL)
- Monitoring System
- Corrective Actions
- Recordkeeping Procedures
- Verification Procedures