HACCP is a systematic approach to identify, evaluate, and control food safety hazards following seven principles:
1. Conduct a hazard analysis.
2. Determine the critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish record-keeping and documentation procedures. Some jurisdictions require HACCP certification training.