How many principles are there in HACCP?

HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach used in food safety management to identify and control potential hazards in food production and preparation. There are seven core principles that form the foundation of this system. These principles are essential for creating a comprehensive food safety plan. They involve conducting a hazard analysis, determining critical control points (CCPs) in the process, establishing critical limits for each CCP, implementing monitoring procedures, establishing corrective actions when critical limits are not met, verifying that the HACCP system is working effectively, and keeping records of all procedures and activities.

Each of these principles serves a specific purpose in ensuring that food safety hazards are effectively managed and minimized, allowing for safer food products. Understanding these principles is crucial for anyone involved in the food industry, as they guide the development and implementation of effective food safety practices.