The HACCP (Hazard Analysis and Critical Control Point) process involves seven principles:
1. Conduct a hazard analysis.
2. Identify critical control points.
3. Establish critical limits.
4. Monitor performance.
5. Take corrective action.
6. Verify and validate.
7. Document the plan.
HACCP has been used for years in the food industry and since 2007 has been advocated by the World Health Organization in managing building water systems for the control of Legionella bacteria (WHO. 2007. Legionella and the prevention of legionellosis. Geneva: World Health Organization).
http://hcinfo.com/23-ashrae188/232-what-is-haccp
