HACCP works by applying the seven principles in a logical and sequential manner, following a 12-step process that covers the planning, implementation, and evaluation of the HACCP system. This process begins with forming a multidisciplinary team of people who have knowledge and expertise of the product, process, and hazards involved. Then, provide a detailed description of the product, including its composition, characteristics, packaging, storage, shelf life, and intended use. After that, specify the target consumers and the expected conditions of use and consumption of the product. Next, draw a schematic diagram of the process showing all steps from raw materials to distribution. Verify the accuracy of this diagram by conducting an on-site inspection. Then apply the first principle of HACCP to identify hazards and their causes, sources, and effects at each step of the process. Use a decision tree or similar tool to determine which steps in the process are CCPs where control measures are essential to prevent or eliminate hazards to acceptable levels. Set critical limits for each CCP based on scientific or regulatory data that are measurable and achievable. Define monitoring procedures for each CCP including methods, equipment, frequency, and personnel responsible for measuring and recording critical limits. Establish corrective actions for each CCP including actions when monitoring results indicate deviation from critical limits. Lastly, define verification procedures for HACCP system including methods, frequency, and personnel responsible for verifying that HACCP system is working as intended and meeting food safety objectives. Record-keeping and documentation procedures should also be established including types and formats of records that demonstrate implementation and maintenance of HACCP system.