• Conduct a hazard analysis. • Identify the critical control points (CCPs) in the process. • Establish critical limits for preventative measures for each CCP. • Establish CCP monitoring requirements and procedures for using the results of monitoring to adjust process and maintain control. • Establish corrective action to be taken when monitoring indicates that there is a deviation from a critical limit. • Establish record keeping procedures to document the HACCP system. • Establish procedures for verification that HACCP is working correctly.