The seven basic principles of HACCP are as follows:
1. Identify microbial hazards and preventive measures.
2. Determine CCPs as related to the identifi ed hazards.
3. Establish the critical limits that 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 recordkeeping systems that document the HACCP plan.
7. Establish procedures for verifi cation that HACCP system is working correctly with documentation.
For more information on HACCP, see Borovian’s3 and Easter’s4 papers as well as the International Life Sciences Institute’s Web site5 and Technical Consultancy Services inhouse training software.6