HACCP Plan

A HACCP plan is a documented food-safety plan built around the principles of Hazard Analysis and Critical Control Points. It identifies significant hazards in a defined food process and explains how the operation will control, monitor and verify those hazards. A plan must be specific to the product, process, facility and applicable regulatory requirements.

What a HACCP plan contains

• Product description, intended use and target consumer.
• Process flow diagram from receiving through preparation, processing, storage and service or distribution.
• Hazard analysis for each process step.
• Identification of critical control points (CCPs), where applicable.
• Critical limits for each CCP.
• Monitoring procedures and assigned responsibilities.
• Corrective actions for deviations.
• Verification and validation activities.
• Records that demonstrate the plan is being followed.

HACCP plan example

For a sous-vide fish preparation, the plan may assess hazards associated with raw fish, vacuum packaging, cooking, rapid cooling, refrigerated storage and reheating. The hazard analysis determines which steps require critical control points and which are managed through prerequisite programs. Time and temperature limits must come from a validated process and applicable food-safety rules.

HACCP plan versus prerequisite programs

Prerequisite programs establish the basic hygienic conditions needed for safe food production, such as cleaning, sanitation, pest control, supplier approval, maintenance and staff hygiene. HACCP focuses on significant hazards that require specific controls in the process. Both are important to an effective food-safety system.

Chef’s tip: Keep the plan current when recipes, equipment, suppliers, packaging or production volumes change. Train employees on the procedures they are responsible for carrying out.

Key distinction: A HACCP plan is a documented, process-specific hazard-control system; it is not a generic manual that can be applied unchanged to every kitchen.