Which of the following is true about the seven HACCP principles?

• A. They include hazard analysis and CCP determination
• B. They include marketing planning
• C. They include labeling requirements
• D. They include supplier audits

Answer: (A)

HACCP is built around identifying hazards and then controlling them at specific points in the process. The first principle is to perform a hazard analysis, evaluating biological, chemical, and physical hazards that could occur. The second principle is to determine critical control points—points in the process where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. These elements are part of the seven HACCP principles, so this statement is accurate. Other options fall outside the seven core principles: marketing planning is a business function, labeling requirements pertain to product information rather than a HACCP control concept, and supplier audits relate to prerequisite programs or verification activities rather than the seven principles themselves. The remaining principles cover establishing critical limits, monitoring, corrective actions, verification, and documentation.