Significant Principles of HACCP Certification

Principles of HACCP National Advisory Committee develops the seven principles for the HACCP. It serves the foundation of the HACCP system and HACCP Certification. Here are the seven principles of HACCP.

The first principle of HACCP is conducting a Hazard Analysis in the Food Production process that is used to identify hazard. The Hazards can be Biological, Chemical or Physical. It means if you don’t have sufficient expertise then you need external resources to perform the tasks of hazard analysis. There are 2 steps of the Hazard Analysis, first is to identify of the Hazard and the second is an evaluation of Hazard. Hazard Analysis

The second principle is to identify the CCP. CCP stands for the Critical Control Point. This is the point where the potential hazards could occur and it can be controlled. Identify the CCP

In the third principle the limits for the time, pH, temp, chlorine level, and salt level are establish. This is the most important limit for the CCP, if it limit ever exceeded then it will affect the product controlled. Limits of the CCP

Establish the monitoring procedures is the forth principle. How will you measure and what will you measure? At the Critical Control Point you need to monitor the process. You have to keep records that show the critical limits of monitoring have been met. Establishing Monitoring Procedures

The fifth principle is to establish the corrective action. If the CCP is not according to the limits established limits then the correct actions must be taken. It ensures that the unsafe products are not released. Establish Corrective Action

Establish procedure for verifying is the seventh principle of HACCP. The verification procedure includes some tasks like reviewing the CCP records, critical limits, HACCP plan and also performs the ongoing verification of the system. Establish Verification Procedure

Establish the effective record keeping procedure is the sixth principle. It describes that the documents of HACCP System is working properly. The records show that the critical limits of the system have been met. It really important to met the critical limits according to the HACCP System. Establish Record Keeping Procedures

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