Match each HACCP principle to its description. Establish verification procedures. Establish monitoring procedures. Determine critical limits. Determine the critical control points. Conduct hazard analysis. Determine corrective actions. Maintain documentation procedures. Develop steps to take in case set critical limits are not met. arrowRight Locate stages in flow of food where potential hazards can be prevented, eliminated, or reduced. arrowRight Set maximum and minimum limits that must be met to prevent, remove, or reduce potential hazards. arrowRight Evaluate procedures and plan to check if they effectively prevent, remove, or reduce hazards. arrowRight Keep documentation and records used to establish and enforce procedures. arrowRight Determine measures to ensure that established limits are always met. arrowRight Review food processes and TCS foods to identify and evaluate possible hazards. arrowRight