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

The seven principles of Hazard Analysis Critical Control Point (HACCP) are foundational guidelines that focus on identifying and controlling hazards in food safety. Among these principles, conducting a hazard analysis, establishing monitoring procedures, and establishing corrective actions are all critical steps that ensure food safety.

Conducting a hazard analysis involves identifying potential hazards that could occur in the food production process, which is crucial for understanding what risks need to be controlled. Establishing monitoring procedures ensures that the critical control points (CCPs) are consistently checked, allowing for the detection of issues in real-time. Establishing corrective actions outlines the necessary steps to take when monitoring indicates that a CCP is not under control, thus preventing potential food safety failures.

In contrast, evaluating customer feedback, while it is valuable for business operations and improving customer satisfaction, does not directly align with the technical framework of HACCP principles. It does not involve the systematic identification of food safety hazards or the establishment of procedures related to critical control points, and therefore, it is not considered one of the original seven principles of HACCP.