The CODEX HACCP system uses seven basic principles. Principle 1 is to prepare a flow diagram of the steps in the process then conduct a hazard analysis by identifying potential hazards. Principle 2 is to identify the Critical Control Points in the process using the decision tree. Principle 3 is to establish critical limits, which must be met to ensure each Critical Control Point is under control. Principle 4 is to establish a monitoring system to ensure control of the Critical Control Point. Principle 5 is to establish the corrective action to be taken when monitoring indicates that a particular Critical Control Point is moving out of control. Principle 6 is to establish appropriate documentation and finally Principle 7 is to verify that HACCP is working effectively.

A multidisciplinary team should be utilised to develop the HACCP System.  The team should have knowledge and experience of HACCP, Products, the Process, the Equipment and Hazards. The HACCP team leader should able to demonstrate competence in the understanding of HACCP principles and their application.

The scope of any HACCP study should be defined by consideration of the extent of the food chain, product description and parameters, the intended consumer group and end-use. The HACCP team should document the product characteristics, including legal food safety requirements, for the purpose of conducting the Hazard Analysis.

A HACCP study would normally cover physical, chemical and biological hazards. The HACCP Team should identify hazards throughout the process.  For each Food Safety Hazard Identified, the acceptable level of the hazard in the end product should be determined, justified and recorded taking into account regulatory requirements, food safety requirements, historic information, scientific literature, professional experience and intended use by the customer.

Each potential food safety hazard should then be risk assessed to determine whether its elimination or reduction to acceptable levels is required to produce a safe product and also any control measures required to achieve the acceptable levels. Critical Control Points should be established using the decision tree as the latest step in the flow path where controls can be effectively administered for a particular Significant Food Safety Hazards. Significant hazards should be controlled by a control measure to prevent, eliminate or reduce the hazard to an acceptable level.

For each Critical Control Point the HACCP Team should identify the appropriate control measure(s) and critical limits for each CCP monitoring procedure. Control Measures and Control Limits are often validated using guidance from the external approved documents including codes of practice and regulatory requirements.

Corrective Actions should be defined to ensure the cause of the breach is identified and action is taken to prevent a recurrence. Training in monitoring procedures and records for CCP’s and corresponding corrective actions should be completed.

Finally the HACCP Team should define the methods, frequencies and responsibilities for verification activities. Verification activities should be implemented to confirm the effective operation of the HACCP system.