HACCP (Hazard Analysis Critical Control Point) is a food safety system that identifies and controls hazards before they make people sick. It’s built on 7 principles, and the food manager exam expects you to know them in order.
The 7 HACCP principles
- Conduct a hazard analysis — identify biological, chemical, and physical hazards.
- Determine critical control points (CCPs) — the steps where hazards can be prevented or eliminated.
- Establish critical limits — the minimum/maximum values (like 165°F) that must be met.
- Establish monitoring procedures — how and when you check each CCP.
- Establish corrective actions — what to do when a critical limit isn’t met.
- Establish verification procedures — confirm the system is working.
- Establish record-keeping and documentation — keep proof that the plan is followed.
A simple example
Cooking chicken is a CCP. The critical limit is 165°F for 15 seconds. Monitoring means checking it with a thermometer. The corrective action is to keep cooking if it’s under temperature.
On your exam: the first principle is always conduct a hazard analysis, and the last is record-keeping.
Frequently asked questions
What does HACCP stand for?
Hazard Analysis Critical Control Point — a system for identifying and controlling food safety hazards.
How many HACCP principles are there?
Seven, starting with conducting a hazard analysis and ending with record-keeping and documentation.
Ready to test yourself? Take our free food handler practice test (instant answers and explanations), or review the full food handler study guide.
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