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.

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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