The HACCP7 principles are as follows:

(a) identify any hazard that should be prevented, eliminated or reduced to an acceptable level;

b) identify the critical points at which control is essential to prevent or eliminate a hazard or to reduce it to an acceptable level;

c) establish, at critical control points, critical limits that differentiate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards;

d) establish and apply procedures for effective monitoring of critical control points;

e) establish corrective actions to be taken when monitoring reveals that a critical control point is not under control;

) establish procedures carried out periodically to verify the effectiveness of the measures referred to in points a) to e), and g) establish documents and records according to the nature and size of the company to prove the effective application the measures referred to in points a) to f). « 

The collective approach to developing the guide to good hygiene practices and the application of HACCP Taking into account the specificities of the companies targeted by the guide and the flexibility provided for by the regulations (see point III), the method adopted to write the guide on the basis of the HACCP method is summarized as follows: a) List all the hazards at each stage, perform the hazard analysis and study the corresponding control measures. b) Identify the control points (MP) or critical points (CCP) and set their critical limits. c) Define appropriate monitoring procedures. d) Establish corrective actions, define verification elements and records. e) Establish documentation and archiving.