HACCP Principle #1: Conduct a Hazard Analysis, defined as identifying hazards that warrant control, their likelihood of occurrence and severity.
HACCP Principle #2: Determine Critical Control Points (CCPs), defined as steps at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
HACCP Principle #3: Establish Critical Limits (CLs), defined as a maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.
HACCP Principle #4: Establish Monitoring Procedures, defined as establishing a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for use in future verification procedures.
HACCP Principle #5: Establish Corrective Actions, defined as corrective actions to take when something goes wrong.
HACCP Principle #6: Establish Verification Procedures defined as activities that determine the validity of the HACCP plan and that the system is working according to the plan.
HACCP Principle #7: Establish Record-keeping and Documentation Procedures defined as creating documentation that the critical limits at each CCP were met and corrected if not.