Any successful HACCP plan depends on having a manager in place who is fully trained in HACCP procedure. It also requires every team member to be made aware of the need for thorough monitoring and the steps required to maximise the system’s effects.

A HACCP plan will work best when it is built on foundations of good hygiene practice as specified in food safety legislation
and guidance.

The following order of events should be considered when compiling data for your HACCP plan:

• Organise management and staff training
• Conduct a hazard analysis
• Determine the Critical Control Points (CCPs). (CCPs are those process steps which demand control measures and vigilance)
• Establish critical limits
• Establish a system to monitor control of the CCPs
• Establish the corrective action to be taken when monitoring indicates a particular CCP is not under control
• Establish verification procedures to confirm that the system is working effectively

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