Video

Introduction to the Principles of HACCP

The University of Nebraska-Lincoln offers access to the following video on the Seven Principles of HACCP.  The video is available in five languages and each is approximately 15 minutes in length.  Each video has also been broken down into several segments.

Numbers in parentheses indicate the approximate length of the video clip.  For example, (0:24) would indicate a clip of approximately twenty-four seconds.

Chinese     Spanish
Korean      Vietnamese

Introduction to the Principles of HACCP - English Version (15:14)

• Beginning: Introduction to HACCP (4:10)
• Goal of HACCP and the Seven Principles (0:54)
• Principles 1 & 2: Conducting a Hazard Analysis and Identifying Critical Control Points (0:47)
• Principle 3: Establishing Critical Limits (0:19)
• Principle 4: Establishing Monitoring Procedures (0:36)
• Principle 5: Establishing Corrective Action (0:26)
• Principle 6: Establishing Record Keeping (0:29)
• Principle 7: Verification (0:53)
• HACCP Example Plan (5:04)
• Summary of HACCP (2:20)

Video Transcript