Question

What are seven main principles of a HACCP plan?

Answer 1

The seven main principles of a HACCP plan involve hazard analysis, identifying critical control points, establishing critical limits, monitoring CCPs, establishing corrective actions, establishing verification procedures, and record-keeping and documentation.

Step-by-step explanation:

Hazard Analysis and Critical Control Point (HACCP)

is a food safety system that consists of seven main principles. The principles are:

1. Hazard Analysis: Identify potential hazards that could occur at each step of the food production process.
2. Identify Critical Control Points (CCPs): Determine the points in the production process where hazards can be prevented, eliminated, or reduced to an acceptable level.
3. Establish Critical Limits: Set measurable criteria for each CCP to ensure the hazard is effectively controlled.
4. Monitor CCPs: Regularly observe or measure the CCPs to ensure they are within the established critical limits.
5. Establish Corrective Actions: Develop procedures to take when a deviation from a critical limit occurs.
6. Establish Verification Procedures: Periodically verify that the HACCP system is functioning effectively.
7. Establish Record-Keeping and Documentation: Maintain records of all aspects of the HACCP system implementation and monitoring.