Explain the principles of HACCP and the steps in applying it in a food industry.

1. 1 · Open in two lines. HACCP (Hazard Analysis and Critical Control Point) is a preventive, science-based food safety system. It controls hazards at critical points instead of relying on testing the end product.
2. 2 · History and base. Pillsbury, NASA and Natick Laboratories, 1960s; part of the Codex hygiene code; needs GMP and GHP as prerequisites.
3. 3 · Key terms. Hazard, CCP, critical limit, monitoring, corrective action, verification: one line each.
4. 4 · Draw the 12 steps. [Flow: team → product description → intended use → flow diagram → on-site check → hazard analysis → CCPs → limits → monitoring → corrective action → verification → records]
5. 5 · The 7 principles.
   • Conduct a hazard analysis.
   • Determine CCPs.
   • Establish validated critical limits.
   • Monitor each CCP.
   • Establish corrective actions.
   • Validate the plan and verify it.
   • Keep documents and records.
6. 6 · Applications and advantages. Dairy pasteurisation, canning, meat chilling, metal detection in snacks; prevention, less testing, legal and export acceptance.
7. 7 · Kitchen link. Hospital kitchens treat cooking, cooling and hot holding as CCPs and check them with a probe thermometer.
8. 8 · Close in one line. HACCP moves food safety from testing the product to controlling the process.

Scoring tip: Number the 7 principles and the 12 steps exactly, and draw the 12 steps as a flow chart. A milk example beside each principle lifts the answer.