Seven Basic Principles of HACCP

1. Identify microbial hazards and preventative measures.
2. Determine CCPs as related to the identified hazards.
3. Establish the critical limits which must be met at each CCP.
4. Establish procedures to monitor the critical limits.
5. Establish corrective active plans to be implemented when critical limits are exceeded.
6. Establish record keeping systems that document the HACCP plan.
7. Establish procedures for verification that HACCP system is working correctly with documentation.