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HACCP Principles & Application Guidelines

Food and Drug AdministrationProtecting and Promoting Your HealthHACCP Principles & Application GuidelinesAdopted August 14, 1997 NATIONAL ADVISORY COMMITTEE ONMICROBIOLOGICAL CRITERIA FOR FOODSThe National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisorycommittee chartered under the Department of Agriculture (USDA) and comprised of participants fromthe USDA (Food Safety and Inspection Service), Department of Health and Human Services ( Foodand Drug Administration and the Centers for Disease Control and Prevention) the Department ofCommerce (National Marine Fisheries Service), the Department of Defense (Office of the Army SurgeonGeneral), academia, industry and state employees.

Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. HACCP PRINCIPLES HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis.

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