Writing your food company’s Hazard Analysis Critical Control Point (HACCP) plan is not just a good idea, it’s now required by FDA. Here is the plan suggestions FDA issued in 1997, then one specifically for retail and foodservice in 2006. By FDA, both combined into 115 pages by HFA. FREE for HFA members, join today!
Here are more resources for HACCP:
- Guidebook for the Preparation of HACCP Plans, U.S. Department of Agriculture (USDA)
- Hazard Analysis Critical Control Point, Food and Drug Administration (FDA)
- HACCP Principles & Application Guidelines, Food and Drug Administration (FDA)