HACCP is occurred 7 basic principles the following generally:
1. doing of hazard analysis
2. Determining of critical control points
3. Occurring of critical limits
4. Establishing of system for monitoring of critical control points
5. Points which are not under control are monitored and if there is, corrective action is occurred 6. Control procedures are occurred that operations of system are audited efficiency.
7. Documentation system which includes procedure and records is occurred to apply this principle.
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