How many principles are there in a hazard analysis and critical control point plan?

A hazard analysis and critical control point (HACCP) plan is built on a framework consisting of seven fundamental principles. These principles provide a systematic approach to identifying and controlling food safety hazards.

The seven principles are:

1. Conduct a hazard analysis.

2. Determine the critical control points (CCPs).

3. Establish critical limits for each CCP.

4. Establish a system to monitor CCPs.

5. Establish corrective actions.

6. Establish verification procedures.

7. Establish record-keeping and documentation procedures.

These principles ensure that food safety hazards are identified and controlled throughout the food production process, minimizing the risk of foodborne illness. Understanding and implementing all seven principles is crucial for any food manager, as they serve as the foundation for creating effective food safety management systems.