HACCP is a science-based system used to ensure that food safety hazards are controlled to prevent unsafe food from reaching the consumer.

1. Conduct a hazard analysis

2. Identify critical control points

3. Establish critical limits for each critical point

4. Establish critical control point monitoring requirements

5. Establish corrective actions.

6. Establish procedures for ensuring the HACCP system is working as intended

7. Establish record keeping procedures