The 7 HACCP Principles

These seven steps are the backbone of every HACCP-based food safety system.

1. Conduct a hazard analysis. List what could go wrong at each step of your process.
2. Identify critical control points. Find the steps where control prevents or reduces a hazard to a safe level.
3. Set critical limits. Agree measurable limits (for example a cook temperature or chill time).
4. Set up monitoring. Decide how and how often you check those limits.
5. Decide corrective actions. Know what to do when a check fails.
6. Verify that it works. Review the system: audits, calibrations, sample checks.
7. Keep records. Write down plans, checks and corrections so you can show what happened.

Learn them on the course

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