1. Assemble your HACCP team.
2. Describe your product and identify its intended use.
3. List product ingredients and incoming material.
4. Construct a process flow diagram and a plant schematic.
5. Verify, on site, your process flow diagram and plant schematic.
6. List the hazards associated with each step and incoming material in your plant's process (Principle 1).
7. Apply the HACCP decision tree to determine CCPs (Principle 2).
8. Establish critical limits (Principle 3).
9. Establish monitoring procedures (Principle 4).
10. Establish deviation procedures (Principle 5).
11. Establish verification procedures (Principle 6).
12. Establish record keeping and documentation procedures for Principles 1 through 6 (Principle 7).

1. Hazard analysis

2. Identifying of critical control points

3. Critical limits

4. Procedures for monitoring

5. Corrective actions

6. Verification procedures

7. Documentation