GSL 7 HACCP Principles Page

Garden State Laboratories, Inc.

BACTERIOLOGICAL AND CHEMICAL TESTING

Analytical Excellence Since 1943

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.

To help people stay on top of food testing and food safety issues, Garden State Labs has set up a Twitter account, FoodTests for rapidly distributing information. There is no charge for following the FoodTests twitter account. If you do not have a Twitter account you can set one up at no charge. As we get food testing and food safety information we will tweet it with appropriate links. If you have any questions or if you have information for us to tweet, email us at foodtests@gslabs.com or call 800-273-8901.

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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