“There are seven HACCP principles which must be considered when developing a food safety management system:
Seven steps of HACCP are –
1. Conduct a Hazard Analysis.
2. Identify Critical Control Points.
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Establish Corrective Actions.
6. Establish Verification Procedures.
7. Record Keeping Procedure
For further information about HACCP please refer to our guidance documents & Codex document – General Principles of Food Hygiene CAC/RCP 1-1969 “