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:
- Conduct a Hazard Analysis.
- Identify Critical Control Points.
- Establish Critical Limits.
- Establish Monitoring Procedures.
- Establish Corrective Actions.
- Establish Verification Procedures.
- 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.
