> HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety system that identifies potential hazards and establishes critical control measures to prevent, eliminate, or reduce those hazards to acceptable levels.
The 7 Principles of HACCP are:
1. Conduct a hazard analysis.
2. Determine Critical Control Points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish documentation and record-keeping.