What is the second HACCP principle?

• A. Monitor COP
• B. Establish critical limits for each COP
• C. Identify critical control points (COPs)
• D. Take corrective actions when critical limit has not been met

Answer: (C)

Identifying critical control points where control is essential to prevent, eliminate, or reduce hazards to safe levels is the second principle of HACCP. After you perform hazard analysis, you map the process and pick the steps where a control can have a real impact on safety. Those steps are the critical control points (CCPs). Once CCPs are identified, you then set the required limits for each CCP and determine how you’ll monitor them and what actions you’ll take if a limit isn’t met. So naming the CCPs first is what sets up the rest of the HACCP plan, whereas the other activities—monitoring, establishing critical limits, and taking corrective actions—are steps that come after you’ve pinpointed the CCPs.