Assemble HACCP Team and Identify Scope, Describe product, Identify intended use and users, Construct flow diagram, On-site confirmation of flow diagram, List all potential hazards that are likely to occur and associated with each step, conduct a hazard analysis to identify the significant hazards, and consider any measures to control identified hazards (Step 6/ Principle 1), Determine the Critical Control Point/points (Step 7/ Principle 2), Establish validated critical limits for each CCP (Step 8/ Principle 3), Establish a Monitoring System for Each CCP (Step 9/ Principle 4), Establish corrective actions (Step 10/ Principle 5), Validation of the HACCP Plan and Verification Procedures (Step 11/ Principle 6), Establish Documentation and Record Keeping (Step 12/ Principle 7)