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

• A. Identify the Critical Control Points (CCP)
• B. Identify potentially hazardous foods
• C. Establish Critical Limits
• D. Establish procedures to monitor CCPs

Answer: (B)

HACCP is built on seven defined principles that guide how to prevent, control, and document food safety hazards. Among the options, the action that aligns with these principles is identifying where in the process the critical controls points are. This step corresponds to determining the Critical Control Points (CCPs), which is a core part of the HACCP framework. Establishing critical limits and setting up procedures to monitor CCPs are also part of the seven principles, so they’re correct notions as well. Identifying potentially hazardous foods, while related to hazard analysis, is not itself listed as one of the seven HACCP principles.