The HACCP principles consist of the following:

• Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
• Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
• Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
• Establishing and implementing effective monitoring procedures at critical control points
• Establishing corrective actions when monitoring indicates that a critical control point is not under control
• Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
• And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs.