How many operating principles does HACCP utilize for hazard control?

The Hazard Analysis Critical Control Point (HACCP) system is a widely recognized approach to food safety that focuses on preventing hazards throughout the food production process. It utilizes a total of seven operating principles for hazard control.

These principles include conducting a hazard analysis to identify potential hazards, determining the critical control points (CCPs) where these hazards can be controlled, establishing critical limits for each CCP, creating monitoring procedures to ensure the CCPs are being maintained, instituting corrective actions if monitoring indicates a deviation from critical limits, verifying that the HACCP system is working effectively, and keeping records to document the procedures and processes.

Each of these principles plays an important role in creating a structured and effective food safety management system, ensuring that any biological, chemical, or physical hazards are effectively controlled to maintain the safety and quality of the milk and dairy products.

By focusing on these seven principles, HACCP provides a clear framework for dairy producers and processors to minimize risks and maintain high standards of hygiene and safety in milk quality management.