7 Principles of HACCP

Question 1

Principle 1

Answer 1

Identification of hazards
Assessment of their seriousness
The risk posed to food safety

Question 2

Principle 2

Answer 2

Establishing the critical controls required for the identified hazards

Question 3

Principle 3

Answer 3

Setting critical limits that will ensure the identified hazards are under control at a particular point

Question 4

Principle 4

Answer 4

Creating monitoring systems for the critical limits set

Question 5

Principle 5

Answer 5

Corrective actions if critical limits are not met

Question 6

Principle 6

Answer 6

Verification and validation that the system is suitable to control hazards and produce safe food

Question 7

Principle 7

Answer 7

Record keeping on each HACCP step