The HACCP system is based on seven principles:

• Conduct a Hazard Analysis: The first step in developing a HACCP system is to identify potential biological, chemical, and physical hazards that may occur in the food production process.
• Identify Critical Control Points (CCPs): CCPs are points in the food production process where hazards can be controlled or eliminated. They are typically steps in the process where a critical control point can be applied.
• Establish Critical Limits: Critical limits are the minimum and maximum values for each CCP that must be met to ensure food safety.
• Implement Monitoring Procedures: Monitoring procedures are used to track the CCPs and ensure that critical limits are being met. This may involve measuring, testing, or observing the process.
• Establish Corrective Actions: Corrective actions are procedures that are taken when a CCP fails to meet critical limits. These actions may involve adjusting the process or equipment or disposing of the affected product.
• Implement Verification Procedures: Verification procedures are used to ensure that the HACCP system is working effectively. This may involve testing the product or equipment, reviewing records, or conducting audits.
• Establish Record Keeping and Documentation Procedures: Records must be kept of the HACCP system, including hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, and verification procedures.