What are the seven HACCP principles?

The seven HACCP principles are essential components of a system designed to ensure food safety by identifying and controlling potential hazards throughout the food production process. This systematic approach helps prevent foodborne illnesses and ensures the quality of food served.

The correct answer outlines these principles: performing a hazard analysis involves identifying potential hazards that could pose a risk to food safety; deciding on critical control points (CCPs) allows food handlers to pinpoint stages in the process where hazards can be prevented, eliminated, or reduced; determining critical limits establishes the boundaries for each CCP to ensure safety; establishing monitoring procedures ensures that CCPs are under control; establishing corrective actions provides a plan for what to do when monitoring indicates that a CCP has not been met; establishing verification procedures involves confirming that the HACCP system is working effectively; and establishing a record-keeping system helps document compliance with the HACCP plan and can include logs for monitoring data.

The other provided options focus on various aspects of food service management but do not capture the specific principles of HACCP. Conducting inspections and managing suppliers are important for overall food safety but do not constitute distinct HACCP principles. Preparing food, serving promptly, and storing safely describe general food service practices rather than a framework for identifying and controlling hazards. Similarly,