The document discusses the seven principles of Hazard Analysis and Critical Control Points (HACCP). HACCP is a method for ensuring food safety that examines each step of food production to identify critical control points and implement procedures to control safety hazards. The seven principles include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and documentation. An example decision tree for determining critical control points is provided.

1. HACCP

4. Understanding of Seven Principles of HACCP

10. yes yes No Q 1 Are control measures being used to prevent a hazard Modify step, process or product Is control at this step required for safety? Q 2 Does the step eliminate or reduce the hazard to an acceptable level? CRITICAL CONTROL POINT Yes No Q 3 Does contamination occur at unacceptable level or could it increased to unacceptable levels? yes Q 4 Will a subsequent step eliminate or reduce the hazard to an acceptable level No Yes No No Not a CCP yes Proceed to the next step in the process