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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 24 seconds. Uses the Real Media Player.
Download the free Real Media player
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)
Chinese Version Video
Download the free Real Media player
Introduction to the Principles of HACCP - Chinese Version (15:17)
- 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)
Spanish Version Video
Download the free Real Media player
Introduction to the Principles of HACCP - Spanish Version (15:10)
- 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)
Korean Version Video
Download the free Real Media player
Introduction to the Principles of HACCP - Korean Version (15:17)
- 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)
Vietnamese Version Video
Download the free Real Media player
Introduction to the Principles of HACCP - Vietnamese Version (15:17)
- 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)
