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Understanding the Basics of HACCP
Sara Mortimore and Carol Wallace
November 12, 2001 - Article

Food News

Understanding the Basics of HACCP

by Sara Mortimore and Carol Wallace


  • Principle 1: Conduct a hazard analysis.
  • Principle 2: Determine the critical control points (CCPs).
  • Principle 3: Establish critical limit(s).
  • Principle 4: Establish a system to monitor control of the CCPs.
  • Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively.
  • Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application.

Why Use It?

Editor's Note: Remember that dietary supplements are regulated as foods in the United States under the FD&C Act and DSHEA.

Sara Mortimore and Carol Wallace are the authors of Food Industry Briefing Series: HACCP, published by Iowa State University Press (Christos Cassianos, compiling editor). This excerpt was published with the permission of Iowa State University Press, a Blackwell Science Publishing Co. The book is available at a 10 percent discount for INSIDER readers (mention the code HART). Contact Sally Clayton, Marketing and Sales Manager, 2121 S. State Ave., Ames, IA 50014, (800) 862-6657, FAX (515) 292-3348, e-mail,

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