Make sure the limits are consistently met principle 5

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* Make sure the limits are consistently met.
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* Principle 5: Identify  Corrective Actions * Identify the steps that must be taken when a  critical limit is not met. * These steps should be determined in advance.
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* Principle 6: Verify that the  system works * Determine if the plan is working as you  intended.  * Evaluate it on a regular basis. * Use your monitoring charts, records, hazard  analysis, etc.; and determine if your plan  prevents, reduces, or eliminates identified  hazards.
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* Principle 7: Establish procedures for record Keeping and documentation. * Maintain your HACCP plan and keep all  documentation created when developing it.  Keep records for the following: * Monitoring activities * Taking corrective action * Validating equipment * Working with suppliers
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