• Hazard Analysis: Identifying potential biological, chemical, or physical hazards in the food production process.
• Identifying Critical Control Points (CCPs): Determining points in the process where control measures can be applied to prevent, eliminate, or reduce identified hazards to acceptable levels.
• Establishing Critical Limits: Setting measurable criteria for each CCP to ensure hazards are effectively controlled.
• Monitoring Procedures: Implementing measures to observe and monitor CCPs to ensure they remain within established critical limits.
• Corrective Actions: Establishing protocols for corrective actions when monitoring indicates that a CCP is not within the critical limits, ensuring immediate actions are taken to bring the process back under control.
• Verification: Regularly validating and verifying that the HACCP system is working effectively, including periodic reviews and testing to confirm its efficacy.
• Documentation and Record Keeping: Maintaining thorough documentation of all aspects of the HACCP plan, including hazard analyses, CCPs, monitoring results, and corrective actions.

   HACCP is applied across various sectors of the food industry, from food production and processing to distribution and preparation. It’s a proactive approach that focuses on preventing hazards rather than relying solely on end-product testing. This systematic method ensures that potential risks to food safety are identified and managed at critical stages of the production process, thereby minimizing the risk of foodborne illnesses and ensuring the safety of food products for consumers.