HACCP 7 Principles Questions And Answers
Hazard Analysis Principle 1
~Asses the risk within the flow of food.
Critical Control Points Principle 2
~Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to
safe levels.
Critical Limits Principle 3
~Minimum and maximum (lowest and highest) boundaries that must be met to prevent a hazard.
Monitoring Procedures Principle 4
~Checking to see if critical limits are being met.
Corrective Actions Principle 5
~Predetermined step taken a critical limit is not met.
Verifying that the system works Principle 6
Hazard Analysis Principle 1
~Asses the risk within the flow of food.
Critical Control Points Principle 2
~Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to
safe levels.
Critical Limits Principle 3
~Minimum and maximum (lowest and highest) boundaries that must be met to prevent a hazard.
Monitoring Procedures Principle 4
~Checking to see if critical limits are being met.
Corrective Actions Principle 5
~Predetermined step taken a critical limit is not met.
Verifying that the system works Principle 6
