LPT 311: Milk and Milk Products Technology (1+1)

PRINCIPLES OF THE HACCP SYSTEM

• The HACCP system consists of the following seven principles and by following them HACCP can be implemented.
  • PRINCIPLE 1: Conduct a hazard analysis.
  • PRINCIPLE 2: Determine the Critical Control Points (CCPs).
  • PRINCIPLE 3: Establish critical limit(s).
  • PRINCIPLE 4: Establish a system to monitor control of the CCP.
  • PRINCIPLE 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • PRINCIPLE 6: Establish procedures for verification to confirm that the HACCP system is working effectively.
  • PRINCIPLE 7: Establish documentation concerning all procedures and records appropriate to these principles and their application.