HACCP is a widely accepted food safety management system, which can be easily adapted to suit all types and size of food business. Its concept focuses on the prevention of food safety problems before they occur and is accepted by international authorities as the most effective means of controlling food-borne diseases.

There are seven principles of HACCP:

• Conduct a Hazard Analysis


• Determine the Critical Control Points (CCP)


• Establish Critical Limits


• Establish Monitoring Procedure to Control the CCP's


• Establish Corrective Action when Monitoring Indicates the CCP is not Controlled


• Put in Place Procedures for Verification/Confirm that the HACCP is Working Effectively


• Retain Documents for all level 2