The 7 HACCP Principles

2 days ago

1 min read

KNOWING THE 7 HACCP PRINCIPLES IS ONE THING. APPLYING THEM IS ANOTHER.

Identifying and controlling biological, chemical, and physical hazards throughout food preparation, processing, storage, and distribution is an ongoing challenge for food businesses. Without effective control measures, validated critical limits at critical control points, and proper monitoring, significant food safety hazards may remain uncontrolled, putting consumer safety at risk and disrupting operations.

This is where Hazard Analysis and Critical Control Point (HACCP) comes in.

HACCP is a science-based, systematic approach to identifying, evaluating, and controlling significant food safety hazards. From conducting hazard analyses and establishing validated critical limits to implementing corrective actions and verification procedures, the seven HACCP principles provide a structured approach to managing food safety risks.

Want to strengthen your understanding of these principles and learn how to apply them in actual food operations?

Join IFSA's three-day Intensive Technical Webinar on Food HACCP this November 11–13, 2026!

WEBINAR DETAILS

Title: Technical Webinar on Food HACCP

Date: November 11-13, 2026

Time: 9:00 AM – 5:00 PM

Platform: Zoom Meeting

RATES

1. Regular – 10,199.00

Avail 10% off the regular rate if you pay on or before October 28, 2026; use the coupon code “1FOHACCP18”

2. Group (min.3pax) – 8,199.00 per person

E-mail Address: sales@ifsa.com.ph