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HACCP is based on the principle that hazards affecting food safety can be either Source: who.int/fsf/Codexreview/diagramCodexHACCP.pdf Application of the Principles of HACCP · Principle 1 - Conduct a Hazard Analysis · Principle 2 - Identify the Critical Control Points · Principle 3 - Establish In such cases, when there are significant hazards identified through hazard analysis as not being controlled by GHPs, they should be addressed in the HACCP plan HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of Seven Principles of HACCP · 1. Conduct a Hazard Analysis · 2. Identify Critical Control Points · 3. Establish Critical Limits · 4. Establish Monitoring · 5.7 HACCP Principles. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP Principles. Principle 1. Identify and analyze hazards associated with the food. Hazards could be biological. (ex: foodborne bacterial pathogens);