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production of safe food free from Biological, chemical and physical hazards
Regulatory agencies involved with HACCP include the FDA, USDA, and various state agencies. International organizations also are promoting HACCP, see Codex and ISO. While HACCP is intended to reduce the risk of unsafe food products, it can also have the benefit of leading to improved product quality.
Preliminary steps in developing a HACCP plan include:
For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. This depends largely on regularly scheduled verification activities. The HACCP plan should be updated and revised as needed. An important aspect of maintaining the HACCP system is to assure that all individuals involved are properly trained so they understand their role and can effectively fulfill their responsibilities.
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