-------------------- HACCP --------------------


The seven basic principles of HACCP are:

1. Identify the hazards and list preventive measures to control them.
2. Determine the critical control points.
3. Establish limits at each critical control point.
4. Establish procedures to monitor the critical control points.
5. Establish corrective action to be taken in case of a deviation.
6. Establish procedures to verify that the systems are working correctly.
7. Establish effective record keeping.

Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs) and Good Agricultural Practices (GAPs) are among a number of prerequisite programs that laid the foundation for HACCP.