The HACCP methodology is based on 7 basic principles.

• Conduct a hazard analysis. These hazards may be microbiological, chemical or physical.
• Determine the critical control points. which are the places in the food production process where hazards can be controlled. A Critical Control Point is the last practical place in the process where a hazard can be eliminated.
• Establish critical limits. These limits are the standards by which the potential of hazards are measured at a given Critical Control Point.
• Establish a system to monitor control of the CCP.
• Establish the corrective action to be taken when monitoring indicates that a particular Critical Limit is not under control.
• Establish procedures for verification to confirm that the HACCP system is under control.
• Establish documentation concerning all procedures and records appropriate to these principles and their application.