(MSCDFSM) Food Microbiology and Safety (TMA-3) ANSWER 2017

b) List the seven principles of HACCP.

ANS- Seven principles of HACCP

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits (CL).

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.