7 principles of HACCP.
identify hazards
identify critical control points
establish critical limits for each critical control point
establish monitoring prodecures
establish corrective action if any deviations of those critical control limits occur
evaluate the previous steps, and how effective it is for HACCPs intended use
establish record keeping procedures.. written HACCP plan, documentation of monitoring limits, etc.. as par food act nsw 2003, food regulations act 2004, food standards Australia and New Zealand