How many principles are there in the HACCP system?

The HACCP system is based on seven principles that guide the establishment and implementation of effective food safety management systems. These principles are designed to identify, evaluate, and control food safety hazards. The seven principles include conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, monitoring CCPs, establishing corrective actions, verifying the system, and maintaining records.

Each of these principles plays a crucial role in ensuring that food products are safe for consumption. For instance, identifying hazards is fundamental to understanding what could potentially cause foodborne illness, while monitoring CCPs is essential for maintaining safety during the production process. The seven principles provide a comprehensive framework that addresses all aspects of food safety and helps organizations comply with regulatory requirements and industry standards.