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__ HACCP system (7 Principles and 12 Steps based on Codex Alimentarius)


The HACCP system is science-based and uses a systematic approach to the identification of specific hazards and measures for their control or prevention to ensure the safety of food. The preventive measures must be described in detail and people who have to execute them must be trained. HACCP involves careful recording of all details and actions in order to provide documentation that the system is in operation and in full control of all hazards in food processing.

Codex Alimentarius Commission, as guidance, define the 7 principles and 12 steps that must be applied during the development of the HACCP plan and implement the HACCP system.

The seven principles of HACCP based and to ensure safe and correct in all aspects of food production and processing are:

1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical limit(s)
4. Establish a system to monitor control of the CCP
5. Establish the corrective action to bet aken when monitoring indicates that a particular CCp is not under control
6. Establish producers for verification to confirm that the HACCP system is working effectively
7. Establish documentation concerning all procedures and records appropriate to these principles and their application


The 7 basic principles are implemented into the system through the 12 steps:

  1. Assemble HACCP team
  2. Describe product
  3. Identify intended use
  4. Construct flow diagram
  5. On-site confirmation of flow diagram
  6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1)
  7. Determine Critical Control Points (Principles 2)
  8. Establish critical limits for each CCP (Principle 3)
  9. Establish a monitoring system for each CCP (Principle 4)
  10. Establish corrective actions (Principle 5)
  11. Establish verification procedures (Principle 6)
  12. Establish Documentation and Record Keeping (Principle 7)





















About the Project
Project Partners and contact
IPA Socio Economic Partnership Program
HACCP Terminology
HACCP System
History of HACCP
Management of HACCP-12 Steps