HACCP stands for Hazard Analysis and Critical Control Points, which is a systematic approach to food safety that helps prevent and control foodborne illnesses. The HACCP system is designed to identify and control potential hazards at every stage of the food production process, from raw materials to final consumption.

The seven principles of HACCP are:

1. Conduct a hazard analysis: Identify and assess potential biological, chemical, and physical hazards that can occur in the food production process.

2. Determine the critical control points (CCPs): Determine where in the process the potential hazards can be controlled, and implement procedures to prevent, eliminate, or reduce them to safe levels.

3. Establish critical limits: Set specific criteria for each CCP, such as temperature, pH, or time, to ensure that the hazard is controlled within safe limits.

4. Establish monitoring procedures: Develop procedures to monitor each CCP to ensure that the hazard is being controlled within safe limits.

5. Establish corrective actions: Develop procedures to take corrective action if a CCP is not under control.

6. Establish verification procedures: Establish procedures to verify that the HACCP system is working effectively.

7. Establish record-keeping and documentation procedures: Maintain complete and accurate records of the HACCP system and its implementation.