A systematic method using principles (Food Hygiene Practices) for analyzing a food process and determining the possible chemical, physical, and biological hazards within that process, that should prevent any unsafe food from leaving the process (this process could be for a food processing plant or food preparation in a restaurant). The seven principles are:

1. Application
2. HACCP Plan Validation
3. Quality Manual Review
4. On-site Readiness Review
5. Registration Audit
6. Registration
7. Surveillance

Certain products, especially those in various colors, assist in maintaining a HACCP process.

Link: www.nrfsp.com/HACCP.aspx