The 7 principles applied to HACCP are
– Conduct a Hazard analysis
-Establish CCPs
-Establish critical limits
-Establish a monitoring system
-Establish corrective action
-Verification
-Record keeping
5 prelim steps to support the HACCP model
– Create the HACCP team
-Describe the products
-Identify the final users
-Create a flowchart of production process
-Verify the flow chart