Food safety involves various academic fields like chemistry, microbiology, and engineering. The systemic approaches are intended to ensure that food is safe to consume and free from harmful contaminants.
The seven principles of Hazard Analysis and Critical Control Points (HACCP) are:
(1) Conduct a hazard analysis
(2) Determine the critical control points (CCPs)
(3) Establish critical limits
(4) Implement monitoring procedures
(5) Establish corrective actions
(6) Implement verification procedures
(7) Establish record-keeping and documentation procedures.