What are the 7 principles of HACCP?HACCP outlines seven principles that are key to ensuring the safety of food. They are:
Conduct a Hazard AnalysisThe initial process of identifying potential hazards that could occur in a food business
Identify Critical Control PointsA Critical Control Point (CCP) is a point in the food preparation process where hazards can be reduced, eliminated or prevented.
Establish Critical LimitsA critical limit is the maximum or minimum value to which a food safety hazard (biological, chemical or physical) must be controlled. Often critical limit guidelines are set by government regulators.
Monitor Critical Control PointsMonitoring each CCP is essential to make sure that hazards don’t go beyond the critical limits set. Generally, monitoring can be broken down into four different categories: observation, sensory, chemical and physical.
Establish Corrective ActionsIf a hazard exceeds its critical limit, a corrective action must be taken. Corrective actions are either immediate or preventative.
Establish Record KeepingComprehensive and up-to-date records must be kept of any hazard along with details of any corrective actions. These records are kept together in a living document called a Food Safety Plan which forms part of a Food Safety Program.
Need to create a HACCP Food Safety Plan but don't know where to start? Learn more about the 7 principles of HACCP and how to create your Food Safety Plan with the AIFS HACCP Food Safety Plan Kit.
Establish Verification ProceduresVerification procedures can help determine if your HACCP Food Safety Program actually works to prevent the hazards identified. It is important to perform an audit of your Food Safety Program at least once a year to ensure that everything is working.