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 Read more about HACCP concepts for Food processors[…]