Which of the following is NOT one of the 7 principles of HACCP?

The focus of the Hazard Analysis Critical Control Point (HACCP) system is to ensure food safety through a proactive approach that identifies and controls potential hazards in the food production process. Among the core principles of HACCP, the identification of Critical Control Points is essential for determining where hazards can be prevented, eliminated, or reduced to safe levels. Establishing corrective actions is vital for addressing any deviations from critical limits at these points, thereby ensuring that safety is maintained. Additionally, establishing documentation procedures is crucial for maintaining records related to monitoring, verification, and corrective actions taken.

In contrast, establishing marketing strategies is not related to the principles of HACCP. Marketing pertains to promoting and selling products, which does not influence food safety protocols or the management of hazards. The principles of HACCP are focused solely on food safety management and do not encompass marketing tactics or strategies. This distinction underscores the unique purpose of HACCP in ensuring food safety rather than business operations or marketing efforts.