HACCP认证中的七条原则是HACCP体系认证实施的基础
HACCP certification in seven principle is the basis for the implementation of HACCP system certification
在HACCP中，有七条原则作为体系的实施基础，它们分别是：
In HACCP, there are seven principles as system implementation basis, they are respectively:
　　1）分析危害 – 检查食品所涉及的流程，确定何处会出现与食品接触的生物、化学或物理污染体。
1) analysis of hazard - Inspection of food of the processes involved, to determine what there will be in contact with food biological, chemical or physical pollution.
　　2）确定临界控制点 – 在所有食品有关的流程中鉴别有可能出现污染体的、并可以预防的临界控制点。
2) to determine the critical control points - in all food related process identify the possible pollution body, and can prevent the critical control point.
　　3）制定预防措施 – 针对每个临界控制点制定特别措施将污染预防在临界值或容许极限内。
3) to develop preventive measures - for each critical control point to develop special measures will pollution prevention in the critical value or allowable limit.
　　4）监控 – 建立流程，监控每个临界控制点，鉴别何时临界值未被满足。
4) monitoring - building process, monitoring each critical control point, the differential when the threshold is not satisfied.
　　5）纠正措施 – 确定纠正措施以便在监控过程中发现临界值未被满足。
5) corrective action - determining corrective measures in order to monitor process found in the critical value is not satisfied.
　　6）确认 –建立确保HACCP体系有效运作的确认程序。
6) validation - ensure HACCP system effective operation confirmation procedure.
　　7）记录 – 建立并维护一套有效系统将涉及所有程序和针对这些原则的实施记录，并文件化。
7) record, to establish and maintain an effective system will involve all the programs and the implementation of the principles of records, and document.