DEBRETABOR UNIVERSITY

College of Business & Economic

Department of hotel and truism management

Name id

Yihenew meseret............................................................................................... 02187

Submission date 27/1/2025 Submitted to Mr. Aschalew.B

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Table of Contents
The Seven Principles of HACCP............................................................................................................................ 3
Introduction..............................................................................................................................................................3
Principle 1: Conduct a Hazard Analysis........................................................................................................3
Principle 2: Determine Critical Control Points (CCPs)..........................................................................3
Principle 3: Establish Critical Limits..............................................................................................................3
Principle 4: Establish Monitoring Procedures...........................................................................................4
Principle 5: Establish Corrective Actions....................................................................................................4
Principle 6: Establish Verification Procedures..........................................................................................4
Principle 7: Establish Record-Keeping and Documentation Procedures......................................5
Conclusion................................................................................................................................................................. 6
References................................................................................................................................................................. 7

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The Seven Principles of HACCP

Introduction
HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety
management system designed to identify, evaluate, and control potential hazards in food
production. Established by the Codex Alimentarius Commission, it is widely used to protect
consumer health and ensure food products meet safety standards. Each of the seven
principles provides a structured approach to controlling risks and maintaining food safety
throughout the supply chain.

Principle 1: Conduct a Hazard Analysis

The first step is to identify and evaluate hazards that could compromise food safety.
Hazards can be:
- Biological: Pathogens such as Salmonella, Listeria, or E. coli.
- Chemical: Contaminants like cleaning agents, pesticides, or allergens.
- Physical: Foreign objects such as metal shards, plastic, or glass.

A detailed analysis determines where these hazards might occur in the production process,
from raw material handling to final product distribution. This step helps prioritize hazards
based on their likelihood and severity.

Example: In poultry processing, raw chicken may be exposed to Salmonella during slaughter
and cutting. Identifying this hazard allows producers to implement controls, such as proper
sanitation and chilling.

Principle 2: Determine Critical Control Points (CCPs)

Critical Control Points are specific steps where a hazard can be prevented, eliminated, or
reduced to safe levels. Identifying CCPs ensures that food safety hazards are controlled
before they can pose risks to consumers.

Example: In milk pasteurization, the CCP would be heating the milk to a specific
temperature to kill pathogens.

To identify CCPs, tools like decision trees are often used to systematically assess the control
measures.

Principle 3: Establish Critical Limits

Critical limits are measurable parameters that must be achieved to ensure a CCP effectively
controls the identified hazard. These limits are often based on regulatory guidelines,
scientific research, or industry best practices.

Critical limits may include:

- Temperature (e.g., cooking or storage temperature).

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 - Time (e.g., duration of cooking or cooling).
- pH or water activity levels.

Example: For chicken, the critical limit is cooking the meat to an internal temperature of 74°C
(165°F) to kill harmful bacteria.

Failure to meet critical limits requires immediate corrective action to prevent unsafe food
from reaching consumers.

Principle 4: Establish Monitoring Procedures

Monitoring ensures CCPs remain within critical limits. Monitoring methods can include visual
inspections, temperature checks, or automated systems. This principle also defines who is
responsible for monitoring and how often it should occur.

Example: A bakery monitors oven temperatures during the baking process to ensure the
product is heated sufficiently to destroy pathogens.

Monitoring provides real-time data, helping to identify any deviations that require
immediate corrective action.

Principle 5: Establish Corrective Actions

Corrective actions are steps taken when monitoring shows that a critical limit has not been
met. These actions are intended to:
1. Correct the immediate issue.
2. Prevent unsafe food from entering the market.
3. Identify the root cause to prevent recurrence.

Example: If refrigeration units exceed the maximum allowed temperature, corrective

actions could include:
- Discarding affected food.
- Repairing the refrigeration system.

Documentation of corrective actions is crucial for accountability and traceability.

Principle 6: Establish Verification Procedures

Verification ensures the HACCP system is functioning as intended. It involves reviewing
monitoring records, conducting on-site inspections, and testing the final product.

Key verification activities include:

- Calibration of monitoring equipment (e.g., thermometers).
- Microbial testing to confirm the absence of pathogens.
- Internal and external audits of the HACCP plan.

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 Example: A meat processing facility conducts regular audits to confirm that temperature
monitoring systems are accurate and functioning correctly.

Verification activities demonstrate compliance with food safety regulations and reinforce
consumer confidence.

Principle 7: Establish Record-Keeping and Documentation Procedures

Proper documentation is essential for demonstrating compliance and ensuring traceability.
Records should include:
- Hazard analyses and CCP determinations.
- Critical limits and monitoring data.
- Corrective actions and verification activities.

These records help businesses identify trends, improve processes, and provide evidence
during regulatory inspections.

Example: A seafood processing plant maintains logs of temperature readings during

storage, showing that fish is consistently kept below 4°C (39°F).

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Conclusion
The seven principles of HACCP provide a robust framework for managing food safety. By
systematically identifying, controlling, and monitoring hazards, businesses can prevent
contamination, protect public health, and comply with food safety regulations.
Implementation of HACCP not only enhances consumer confidence but also reduces the risk
of foodborne illnesses, safeguarding the reputation of food producers and suppliers.

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References
1. Codex Alimentarius Commission. (2020). General Principles of Food Hygiene: CXC 1-
1969. Rome: FAO/WHO.
2. U.S. Food and Drug Administration (FDA). (2023). Hazard Analysis Critical Control Point
(HACCP) Principles and Application Guidelines. Retrieved from FDA.gov.
3. International HACCP Alliance. (2022). HACCP Principles and Applications Guidelines.
4. Mortimore, S., & Wallace, C. (2013). HACCP: A Practical Approach. Springer Science &
Business Media.