7 HACCP Principles Explained + Free Checklist
HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards. The 7 HACCP principles, established by the Codex Alimentarius Commission, form the foundation of food safety management systems worldwide and are required by FDA for certain food categories.
The 7 HACCP Principles
- Principle 1 - Hazard Analysis: Identify biological, chemical, and physical hazards at each process step
- Principle 2 - Critical Control Points: Determine points where control is essential to prevent, eliminate, or reduce hazards
- Principle 3 - Critical Limits: Establish maximum/minimum values that must be met at each CCP
- Principle 4 - Monitoring: Establish procedures to monitor CCPs and ensure limits are met
- Principle 5 - Corrective Actions: Establish actions to take when monitoring indicates deviation
- Principle 6 - Verification: Establish procedures to verify the HACCP system is working
- Principle 7 - Recordkeeping: Maintain documentation of the HACCP plan and records
Common CCPs in Food Service
- Cooking (achieve minimum internal temperature)
- Cooling (cool rapidly to prevent bacterial growth)
- Hot/Cold Holding (maintain safe temperatures)
- Reheating (reach 165°F within 2 hours)
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