Establish record-keeping and documentation procedures (Principle 7).Establish verification procedures (Principle 6).Establish corrective actions (Principle 5).Establish monitoring procedures (Principle 4).Establish critical limits (Principle 3).Determine critical control points (CCPs) (Principle 2).Conduct a hazard analysis (Principle 1).Develop a flow diagram which describes the process.Describe the intended use and consumers of the food.
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