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HACCP - Coggle Diagram
HACCP
PRINCIPLES OF HACCP 
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PRINCIPLE 5 – Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control;
PRINCIPLE 6 – Establish procedures for verification to confirm that the HACCP system is working effectively
PRINCIPLE 7 – Establish documentation concerning all procedures and records appropriate to these principles and their application
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Application/ Implementation Steps Of HACCP System
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LIST ALL POTENTIAL HAZARDS, CONDUCT A HAZARD ANALYSIS AND DETERMINE CONTROL MEASURES DETERMINE CCPS
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HACCP Certification Process
REDUCE THE POTENTIAL FOOD BORN DISEASES, WHICH MAY CAUSE DUE CONTAMINATION OF FOOD.
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EFFECTIVE COMMUNICATION ON FOOD SAFETY ISSUES TO THEIR SUPPLIERS, CUSTOMERS AND RELEVANT INTERESTED PARTIES IN THE FOOD SUPPLY CHAIN
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Hazard Analysis and Critical Control Points (HACCP) is a process control based system for food safety.
The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product.