This Guidebook for the Preparation of HACCP Plans presents the foundation of HACCP and the seven principles of HACCP as set forth by the National Advisory Committee for the Microbiological Criteria for Foods (NACMCF).
The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, such as good hygiene practices (GHP).