HACCP - Hazard analysis critical control points!!!!

Being a Food science student have learnt important aspect in food handling and processing called HACCP. The long form is 'Hazard Analysis Critical Control points'. Those who are in the field can understand what it means. One of my teacher used to say ' try to co relate your subjects'. What you have learnt in one subject can be applied some where else....
That was the time when something came in my mind...
CCP- critical control point is very important in identifying the points where food can get contaminated and spoiled. One need to study each and every stage of the food handling and processing to identify these points...to avoid contamination. 
Same way can I identify Critical control points in my own life?????
The need can vary according to the situation and stage but will it help me in improving something??? Surely the answer is positive and started thinking in that manner...this is what taught me prevention & wellness...(two things which are back bone for human health - physical & mental)....


There are following principle in HACCP:

Principle 1: Conduct a hazard analysis. - Plans determine the  safety hazards and identify the preventive measures the plan can apply to control these hazards. 

Principle 2: Identify critical control points. - A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each critical control point. - A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements. - Monitoring activities are necessary to ensure that the process is under control at each critical control point.

Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish record keeping procedures. - The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended. - Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.