Initially, HACCP was set on three principles. By 1997, the principles were increased to seven.
Principle 1: Conduct a hazard analysis.
Principle 2: Identify critical control points.
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements.
Principle 5: Establish corrective actions.
Principle 6: Establish record keeping procedures.
Principle 7: Establish procedures for ensuring the HACCP system is working as intended.
