A HACCP plan, although not required for all food processors, is a great foundation for any food safety program and can help to mitigate the risk from biological, allergen, and physical hazards. Building a HACCP plan provides assurance to customers and food safety agencies that appropriate measures are being taken in a facility to ensure the safe production of food products.
This white paper will help you understand:
- The seven HACCP principles
- The first steps of putting together a HACCP team
- The basic elements of building a HACCP plan