Principles of ISO 22000 FSMS/HACCP

The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

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