HACCP is a progressive method of identifying hazards in the production of food and implementing control measures to prevent, eliminate, or reduce these hazards to an acceptable level.

0:00 Introduction
0:48 Build a HACCP System
2:40 The seven principles of HACCP: Principle 1: Conduct a hazard analysis
4:03 Principle 2: Determine the Critical Control Points (CCPs)
4:42 Principle 3: Establish critical limits
5:34 Principle 4: Establish monitoring procedures
6:20 Principle 5: Establish corrective actions
7:19 Principle 6: Establish verification procedures
7:45 Principle 7: Establish record-keeping and documentation procedures

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