Which of the following is NOT one of the seven HACCP principles?

• A. Hazard analysis
• B. Determine critical control points
• C. Establish calibration procedures
• D. Maintain documentation and record-keeping

Answer: (C)

Understanding what HACCP principles cover helps identify what isn’t a principle. The seven HACCP principles are: hazard analysis, determining the critical control points, establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and maintaining documentation and record-keeping. Calibration procedures are essential for ensuring measurement accuracy, especially for instruments used to monitor CCPs, but they aren’t listed as one of the seven principles themselves. They are a practical tool used within monitoring and verification activities to ensure data used in the HACCP plan is reliable. So, calibration procedures fit into the process as supporting actions, not as a separate HACCP principle.