Which of the following are the seven principles of HACCP?

The seven principles of HACCP (Hazard Analysis Critical Control Point) are foundational in ensuring food safety by identifying and controlling potential hazards in food production. The first principle, "assess the hazards," is essential because it involves identifying any biological, chemical, or physical hazards that could potentially harm the consumer. This step establishes a basis for creating a plan to manage those risks effectively. By evaluating the types of hazards present and determining how they may occur, food handlers can implement necessary controls to mitigate those risks.

While the other options relate to important aspects of food safety and quality control, they are not considered one of the seven fundamental principles of HACCP. Establishing monitoring procedures is crucial, as it helps verify that the critical control points are in check, but it follows the initial hazard assessment. Setting standards and criteria is important for determining acceptable ranges for those controls, while notifying local health departments is necessary for regulatory compliance but is not part of the HACCP principles. Therefore, the focus on assessing hazards as the first step of the HACCP framework is vital for effective food safety management.