Conduct a hazard analysis. Identify each step in the food production process where hazards (physical, biological or chemical) can occur, assess their severity and human health risks, and determine a preventative measure.

Determine the critical control points, that is, points in food production -- from farm to table -- where a potential hazard can be controlled or eliminated.

Set critical limits. For example, minimum cooking times and temperatures for a cooked food.

Establish monitoring procedures, such as using a calibrated thermometer to insure that the safe internal cooking temperatures have been met with the cooked food items.

Determine corrective actions which might include destruction or recooking of undercooked products.

Establish verification procedures that ensure that the system is functioning properly and consistently.

Design record-keeping and documentation procedures which provide evidence of the system's performance.