7 Principles of HACCP	HOME | HACCP RECORDKEEPING | THERMAL IMAGING | EMAIL	Industry Resources
Principle 1: Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Principle 2: Identify critical control points. A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. Principle 3: Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level. Principle 4: Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan. Principle 5: Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce. Principle 6: Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Principle 7: Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. "The Standard" The seven HACCP principles are included in the international system ISO 22005:2007 This standard is a complete food safety management system incorporating the elements of prerequisite programmes for food safety, HACCP and quality management system which together form an organization’s Total Quality Management. Contact Dr. Dwayne Hubbard Telephone (706) 402-1169 Email dwayne@dwaynehubbard.com Official Website www.dwaynehubbard.com Also, visit Dr. Hubbard on: Twitter MySpace Facebook YouTube	Disclaimer Dwayne Hubbard, VND, NMD, MPH does not function in any way as a traditional allopathic, or licensed, physician or veterinarian. All statements made on this website, or in links to direct comments made by Dr. Dwayne Hubbard on peripheral websites, or in physical manifestations of tangible print, audio or video, are intended for educational and informational purposes only, and should not, at any time, or any place, in the past or future, replace the advice of a traditional licensed allopathic physician or veterinarian. Any complimentary, displayed, recommended or sold botanical, homeopathic, nutritional, or other similar, or dissimilar products, directly, or indirectly, associated with Dr. Dwayne Hubbard, or websites under the possession thereof, have not been evaluated by the United States Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease, but rather are dietary supplements intended solely for nutritional use.
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