What are the seven principles of HACCP (Hazard Analysis Critical Control Points)?

HACCP is the foundational science-based food safety system. The seven principles (FDA, USDA, NACMCF): (1) Conduct a Hazard Analysis — identify biological, chemical, and physical hazards in the operation and at each process step; (2) Determine Critical Control Points (CCPs) — points where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels (typically cooking, cooling, hot holding); (3) Establish Critical Limits — measurable parameters at each CCP that must be met (e.g., chicken to 165°F internal); (4) Establish Monitoring Procedures — who, what, when, how to monitor each CCP; (5) Establish Corrective Actions — what to do when monitoring shows a CCP is not under control; (6) Establish Verification Procedures — activities other than monitoring that determine the HACCP plan is working (calibration, audits, testing); (7) Establish Record-Keeping and Documentation. HACCP plans are operation-specific; a plan that works for one restaurant may not work for another. Managers should lead HACCP plan development with team input. Documents to maintain: hazard analysis worksheets, CCP decision logs, monitoring records, corrective action records, verification records, training records. State and local regulators may require HACCP for high-risk operations (sushi, seafood, vacuum-packaging, modified atmosphere packaging).