HACCP Planning

Hazard Analysis & Critical Control Points (HACCP) Plans are a USDA requirement to reduce food contamination risks.

There is no one-size fits all approach to creating a HACCP Plan; every operation & food item is different, so creating an individualized plan can be complex and cost-prohibitive.  Below are some tools and information to make your HACCP Implementation more clear and simple.*

Tools to help make developing your HACCP Plan a little easier:*

HACCP Food Safety Program Overview

Cooper Atkins HACCP Manager

Downloadable HACCP Forms and Flow Chart**

Having a HACCP plan will:

  • Improve your operation and provide for the safety of your food products.
  • Reduce the chance for food-borne illness.
  • Identify and document where corrections need to be made.
  • Have you review your operation for food safety and place controls on areas of concern.


The seven HACCP Principles:

  1. Conduct a Hazard Analysis.
  2. Identify Critical Control Points.
  3. Establish Critical Limits.
  4. Establish Monitoring Procedures.
  5. Establish Corrective Actions.
  6. Establish Verification Procedures.
  7. Establish Record-Keeping Procedures.

 

 

*Please note that these guidelines will not deem your operation HACCP Compliant. The information on this page is intended for use as a resource, not as a qualification for HACCP Compliancy, please consult with a USDA or FDA representative to ensure your operation is meeting HACCP requirements.

** NYC Department of Health.  Available from: http://www.nyc.gov/html/doh/downloads/pdf/rii/rii-hazards-blank-form.pdf.