The seven principles of HACCP — and what they mean in a working kitchen
HACCP identifies food-safety hazards, establishes essential controls and makes them part of normal operation. In a working kitchen, its seven principles should lead to practical action—not sit separately in a folder.
The established method
Seven principles. One working system.
Each principle has a practical purpose in normal hospitality operation—from refrigeration, cooking and cooling to corrective action, verification and records.
- 01
Identify and analyse hazards
Understand what could make food unsafe at each stage of the operation.
- 02
Identify Critical Control Points
Decide where control is essential for a significant hazard.
- 03
Establish critical limits
Set the measurable or observable boundary that must be achieved.
- 04
Establish monitoring procedures
Define what is checked, how, when and by whom.
- 05
Establish corrective actions
Set what happens when a limit or control is not met.
- 06
Establish verification / validation and review
Confirm that the system is suitable, followed and effective.
- 07
Maintain appropriate documents and records
Keep the system and attributable evidence of its operation.
From system to daily operation
HACCP is more than temperature sheets.
- 01HACCP system
- 02Controls
- 03Daily checks
- 04Corrective action
- 05Evidence
- 06Management review
