Just to be clear, HACCP is a seven-step program. First you identify the food safety hazard. Then you develop a standard operating procedure that can control the hazard in that operation, whatever the commodity may be. You define your target levels or the critical limits you can live with. The monitoring process is the next step. The fifth step is corrective actions to bring the operation around to the way it should be. You develop methods to verify that you've done it properly. The final step is the record-keeping document. Those are basically the seven steps of HACCP for any group.
On May 6th, 2009. See this statement in context.