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

• A. Conduct a hazard analysis
• B. Determine the critical control points
• C. Establish critical limits
• D. Conduct product optimization

Answer: (D)

HACCP centers on identifying and controlling food safety hazards at specific points in a process. The seven principles cover analyzing hazards, identifying where controls are essential (critical control points), setting criteria to distinguish safe from unsafe (critical limits), monitoring those controls, taking action when limits aren’t met, verifying that the plan works, and keeping thorough documentation. Product optimization isn’t part of these safety-focused steps; it’s about improving quality or efficiency rather than actively preventing, eliminating, or reducing hazards. So the option about product optimization is not one of the HACCP principles.