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

• A. Establish training requirements
• B. Conduct hazard analysis
• C. Establish monitoring requirements
• D. Establish record keeping procedures

Answer: (A)

HACCP is built on seven guiding actions that help identify and control food-safety hazards from start to finish: analyzing potential hazards, deciding where to apply controls (critical control points), setting safe limits for those controls, monitoring how well those controls are working, taking corrective actions when limits are exceeded, verifying that the system is functioning properly, and keeping thorough records of all procedures and results. Training requirements, while crucial for a competent HACCP program, aren’t counted among these seven formal principles. They support how you implement the monitoring, corrective actions, and verification activities, but they aren’t themselves one of the seven principles. So the option describing training requirements is not part of the seven, whereas hazard analysis, monitoring, and record-keeping align with the established principles.