The HACCP plan is developed through the process of applying the seven HACCP principles to all hazardous food items; the result is a written program and procedures manual which spells out exactly how the organization’s food safety system operates.

The HACCP plan is the blueprint for food safety and must be accurate in every detail.

More than a manual, it is a working document that is referred to constantly and it must be kept up-to-date.

Before the creation of an actual HACCP plan, the HACCP team must be assembled. The HACCP team is an interdisciplinary group responsible for developing and implementing the HACCP plan. Managers, maintenance personnel, servers, stewards, cooks, chefs and all those involved in the day-to-day operation of the facility are represented.

The team selects a leader, the HACCP Coordinator, and decides on a regular meeting schedule to review implementation and determine compliance with the plan.