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The 7 HACCP Principles
The National Advisory Committee on Microbial Criteria laid out the latest
version of HACCP in the International Journal of Food Microbiology, in 1992.
The Committee set out 7 Principles defining the HACCP process. They are:
- Conduct a hazard analysis. Prepare a list of steps in the process where
significant hazards can occur and describe the preventive measures.
- Identify the Critical Control Points (CCPs) in the process.
- Establish critical limits for preventive measures associated with each
identified CCP.
- Establish CCP monitoring requirements. Establish procedures for using
the results of monitoring to adjust the process and maintain control.
- Establish corrective actions to be taken when monitoring indicates
that there is a deviation from an established critical limit.
- Establish effective record-keeping procedures that document the HACCP
system.
- Establish procedures for verification that the HACCP system is working
correctly.
For information on how Garden State Labs can help you with this process
call us at our toll free number 1-800-273-8901 or e-mail
us.

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