HACCP Seven Principles

Question 1

What are the seven principles of HACCP (9 CFR 417)?

Answer 1

1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish recordkeeping and documentation procedures
7. Establish verification procedures

** not regulatory and are not enforceable

Question 2

What is covered under the First principle of HACCP (Conduct a hazard analysis)?

Answer 2

• A thorough hazard analysis is key
• A hazard is a biological, chemical, or physical agent reasonably likely to occur
• Plants must consider hazards at all stages in production
• If hazards are reasonably likely to occur, a critical control point should be made to address this
• If hazards are not likely to occur, plant must justify this
• A prerequisite program to maintain a safe production line for wholesome food –> foundation for HACCP effectiveness

Question 3

What is covered under the Second principle of HACCP (Determine critical control points)?

Answer 3

• A critical control point is a point, step, procedure where control can be applied to reduce food hazard in food process
• Critical control points (CCP) must be made for each possible hazards – need scientific support for this

Question 4

What is covered under the Third principle of HACCP (Establish a critical limit)?

Answer 4

• Critical limits (CL) are parameters indicating the control measures at CCP is in or out of control
• CL is max or min value to which a biological, physical, or chemical hazard is likely and must be controlled or eliminated –> must have an actual value

Question 5

What is covered under the Fourth principle of HACCP (Establish monitoring procedures)?

Answer 5

• Monitoring is a planned sequence of observations or measurements to assess if CCP is under control and produce an accurate record for future use
• Establishment determines how often these are monitored
• Three main objectives include tracking control of the process, to determine when the process has deviated from the critical limit, and to provide a written document to be used in verification

Question 6

What is covered under the Fifth principle of HACCP (Establish corrective actions)?

Answer 6

• Corrective actions must be taken for each CCP where CL is not met

Question 7

What is covered under the Sixth principle of HACCP (Establish recordkeeping and documentation procedures)?

Answer 7

• An effective recordingkeeping practice for HACCP must be established by plant

Question 8

What is covered under the Seventh principle of HACCP (Establish verification procedures)?

Answer 8

• HACCP systems must be systemically verifed

- Four processes are involved in verification: validation, ongoing verification, reassessment, government verification