E underlying approach under HACCP for preventing foodborne illness and promote quality is to identify the danger spots and try to avoid them. stead of putting the burden on government to discover that a food safety problem exists, HACCP shifts responsibility onto the industry to ensure that the food it produces is safe. od producers will have to prevent bacterial contamination from occurring in the first place. HACCP works by the following principles:
* entify the likely health hazards to consumers in a given product.
* entify the critical points in the processing where the hazards may occur.
* tablish safety measures to prevent the hazard from occurring.
* nitor to make sure the safety measures are working.
* tablish an appropriate remedy if monitoring shows a problem.
* tablish detailed record keeping to document monitoring and remedies taken.
* rify that the whole system is working.

This definition is in context to Food. See more contextual defintions for Haccp (Zard Alysis And Itical Ntrol Ints).