The Hazard Analysis and Critical Control Point System(HACCP) Guidelines for its Application Principles The HACCP system consists, of the following seven principles 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 Guidelines for the Application of the HACCP System Prior to application of HACCP to any sector of the food chain, that sector should be operating according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation. Management commitment is necessary for implementation of an effective HACCP system. During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safetyThe Hazard Analysis and Critical Control Point System(HACCP) – Guidelines for its Application Principles The HACCP system consists, of the following seven principles: 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. Guidelines for the Application of the HACCP System Prior to application of HACCP to any sector of the food chain, that sector should be operating according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation. Management commitment is necessary for implementation of an effective HACCP system. During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety