HACCP and Active Managerial Control
What you must know
HACCP has seven principles: (1) conduct a hazard analysis, (2) determine critical control points (CCPs), (3) set critical limits, (4) monitor, (5) take corrective actions, (6) verify, and (7) keep records. A CCP is a step where a control can prevent, eliminate, or reduce a hazard to an acceptable level-cooking is the classic CCP, with a critical limit like 165°F.
Active managerial control (AMC) is the operator's ongoing, proactive system to control the five risk factors-not a one-time plan. It includes standard operating procedures, monitoring, corrective actions, and verification. Monitoring is checking the critical limit (e.g., taking temperatures); verification confirms the system works (records review, calibration, audits). Corrective action is what you do when a limit is missed (e.g., recook, discard, reheat).
Traps
Questions swap monitoring vs. verification and corrective action vs. verification. Another trap: calling a prerequisite program (cleaning, pest control, supplier approval) a CCP. Also, HACCP is specific to a process/menu, not a generic document you copy.
Rule of thumb
Ask: Is this a step where a hazard is controlled (CCP), a check of the limit (monitoring), a fix when it fails (corrective action), or proof the system works (verification)? Match the verb in the stem to the principle.