[Click on a figure to hyperlink to more information about that HACCP principle]

1. Analyze Hazards - Potential hazards associated with a food are identified. The hazard could be biological (bacteria), chemical (a cleaning solution) or physical (metal shavings).

2. Identify Critical Control Points  -These are the points in the flow of food at which a potential hazard can be controlled or eliminated. Examples are thawing, cooking, cooling and reheating.

3. Establish Critical Limits for Control Points - For a cooked food this might include setting a minimum internal temperature for the endpoint of cooking or the amount of time allowed to cool a food.

4. Establish Procedures to Monitor Control Points - Such procedures might include determining how and by whom cooking time and temperature will be monitored.

5. Establish Corrective Actions   - When monitoring shows that a critical limit has not been met there must be an established procedure to follow. For example, receiving frozen food is a control point, the critical limit is to receive at 00F (-180C); if frozen food arrived at 100F (-120C), the corrective action would be to reject the delivery.

6. Establish a Record Keeping System   -A record keeping system will document HACCP activities and will include time and temperature monitoring records.

7. Establish Procedures to Verify that the System is Working - Calibration of temperature monitoring devices and review of HACCP logs for accuracy and completeness will help to verify the system is fulfilling its mission to improve food safety.



Courtesy of the Food Protection Education Center