Which item is not one of the seven HACCP principles?

• A. Hazard analysis
• B. Determine CCPs
• C. Verify the system
• D. Implement marketing plan

Answer: (D)

HACCP is a systematic approach to preventing food safety hazards, built on seven principles that focus on identifying hazards, determining where controls are needed, setting and monitoring limits, taking corrective actions, verifying the system, and keeping records. Hazard analysis is the starting point, where you identify potential hazards and assess their significance. Determining CCPs is the step where you decide which controls are critical to prevent, eliminate, or reduce hazards to safe levels. Verifying the system involves checking that the HACCP plan is working as intended through validation and ongoing review. Implementing a marketing plan, on the other hand, is about product promotion and market strategy, not about controlling hazards or maintaining food safety. So the item that does not fit is the marketing plan.