Which of the following is one of the seven HACCP principles?

• A. Establish critical limits
• B. Conduct hazard analysis
• C. Determine CCPs
• D. Establish record-keeping procedures

Answer: (C)

Identifying where in the process control must be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level is the focus here. Determining Critical Control Points is the step that designates the specific points in the production process where control measures are essential, so you know exactly where to monitor and apply limits and corrective actions. This hook between detection and action is what makes it a distinct and indispensable step in HACCP.

From there, you build the rest of the plan: once CCPs are identified, you set critical limits for each CCP, establish monitoring procedures, define corrective actions, and develop documentation and verification. The other items listed align with other HACCP principles—establishing critical limits concerns the thresholds at CCPs; hazard analysis is the initial identification of hazards; and establishing record-keeping procedures covers the documentation aspect.