The 7 Principles of the HACCP-Concept

Principle 1: Conduct a Hazard Analysis

The HACCP team should list all of the hazards that may be reasonably expected to occur at each step from primary production, processing, manufacture and distribution until the point of consumption.

The HACCP team should next conduct a hazard analysis to identify for the HACCP plan, which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of safe food.

The HACCP team must then consider what control measures if any, exist which can be applied for each hazard.

Principle 2: Determine the Critical Control Points (CCPs)

Determine the steps/points/procedures at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. A “step” means any stage in food production and/or manufacture including raw materials, delivery, transport, composition, processing, storage, etc.

There may be more than one CCP at which control is applied to address the same hazard.

If a hazard has been identified at a step where control is necessary for safety, and no control measure exists at that step or any other than the product or process should be modified at that step, or at any earlier or later stage, to include a control measure.

Principle 3: Establish Critical Limit(s)

Critical limits must be specified and validated, if possible, for each Critical Control Point. In some cases, more than one critical limit will be elaborated at a particular step. Criteria often used, include measurements of temperature, time, moisture level, pH, aw, available chlorine, and sensory parameters such as visual appearance and texture.

Principle 4: Monitoring Procedures of the CCP

Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should ideally provide this information in time to adjust ensure control of the process to prevent violating the critical limits. Where possible, process adjustments should be made when monitoring results indicate a trend towards loss of control of a CCP. The adjustments should be taken before a deviation occurs. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control.

Most monitoring procedures for CCPs will need to be done rapidly because they relate to online processes and there will not be time for lengthy analytical testing. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. Al records and documents associated with monitoring CCPs must be signed by the person(s) doing the monitoring and by a responsible reviewing official(s) of the company.

Principle 5: Establish the Corrective Action To Be Taken

When monitoring indicates that a particular CCP is not under control.

Specific corrective actions must be developed for each CCP in the HACCP system in order to deal with deviations when they occur. The action must ensure that the CCP has been brought under control. Actions taken must also include proper disposition of the affected product. Deviation and product disposition procedures must be documented in the HACCP record keeping.

Principle 6: Verification Procedures

Establish procedures for verification to confirm that the HACCP system is working effectively

Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively.

Principle 7: Record Keeping and Documentation

Establish documentation concerning all procedures and records appropriate to these principles and their application Efficient and accurate record-keeping is essential to the application of a HACCP system. HACCP procedures should be documented. Documentation and record-keeping should be appropriate to the nature and size of the operation.