HACCP (Hazard Analysis and Critical Control Points) auditing involves evaluating food safety management systems by reviewing documentation to ensure compliance with the seven principles. The audit team checks if critical control points (CCPs) are monitored correctly, critical limits are justified, and staff training is sufficient. It also verifies that records are accurate, corrective actions are documented, and the system is validated regularly. The process concludes with reporting findings, identifying non-conformances, and recommending improvements for ongoing compliance with food safety standards.