Risk analysis
Investigate where potential risks can be reduced or eliminated (critical control points)
Implementation of controls and documentation

The 7 HACCP best practices

  1. Identification of Potential Sources of Risk
  2. Identification of Critical Control Points
  3. Determination of Critical Limits
  4. Establishment of effective Monitoring Procedures
  5. Determination of Corrective Measures in case of deviations from the defined Critical Control Points
  6. Establishment of procedures to ensure the effectiveness of points 1 to 5
  7. Establishment of documents recording the procedures for monitoring, taking and addressing the measures referred to in points 1 to 6