There are seven principles published by Codex Alimentarius and NACMCF. They are:
Principle 1: Conduct a hazard analysis through their identification of hazards and assessment of their severity and risks.
Principle 2: Determine which critical points (CCPs) are required to control the identified hazards. It is necessary to prevent or eliminate a hazard or reduce it to an acceptable level.
Principle 3: Establish critical limit which just be met to ensure that each CCP is under control
Principle 4: Establish a system to monitor control of the CCP by scheduled testing or observations
Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively. To do this, there needs to be a validation that the likely hazards have been identified and that the control measures will control the hazards of concern.
Principle 7: Establish record keeping and documentation procedures Food safety systems based on the HACCP principles have been successful applied in food processing plants, retail food stores and food service operation.
HACCP principles
