Which of the following is NOT one of the seven principles of HACCP?

The principle that is not part of the seven principles of Hazard Analysis Critical Control Point (HACCP) is the action related to increasing food prices. HACCP is a systematic approach to food safety that focuses on identifying and managing potential hazards in food production processes. It includes principles such as identifying hazards, establishing critical limits for each critical control point (CCP), and monitoring those CCPs to ensure safety.

The principles of HACCP are designed to help food producers ensure that their processes are safe for consumer health. Identifying hazards involves recognizing potential sources of contamination, while setting up critical limits involves determining safe parameters such as temperature and time that must be adhered to at each CCP. Monitoring ensures that these critical limits are maintained throughout the food production process.

Increasing food prices does not relate to the principles of food safety established by HACCP. Instead, it pertains to market forces and economic conditions affecting the food industry, which are outside the scope of the HACCP framework. The focus of HACCP is solely on maintaining food safety through rigorous controls and procedures rather than economic factors like pricing.