HACCP Principles: Identifying Non-Principle

The Hazard Analysis and Critical Control Points (HACCP) system is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of planning for these potential safety threats and determining points of critical control.

Core HACCP Principles

The internationally recognized HACCP system consists of seven core principles:

• Principle 1: Conduct a hazard analysis.
• Principle 2: Determine the Critical Control Points (CCPs).
• Principle 3: Establish critical limit(s).
• Principle 4: Establish monitoring procedures.
• Principle 5: Establish corrective actions.
• Principle 6: Establish verification procedures.
• Principle 7: Establish record-keeping and documentation procedures.

Option Analysis

Let's analyze the given options based on the core HACCP principles:

• Conduct a hazard analysis: This is Principle 1 of HACCP.
• Establish critical limit(s): This is Principle 3 of HACCP.
• Establish a system between government and Food Industry: This describes a general regulatory or cooperative framework, not one of the specific operational principles of HACCP itself.
• Establish a system to monitor control of the critical control points: This relates directly to Principle 4 (Establish monitoring procedures) and the concept of CCPs from Principle 2.

Conclusion

Based on the analysis, establishing a system between government and the food industry is not one of the seven fundamental principles of the HACCP system. Therefore, option C is the correct answer.