What does a HACCP plan look like?

Within the HACCP plan, the safety of food is ensured so that it does not harm the health of the consumer. Food safety is recognized in four different forms, namely (micro-) biological, chemical, physical, and biotechnological food safety.

The plan describes all processes that are important in the reception, preparation, production, packaging, storage, and transport of food. In the following diagram all typical elements of the HACCP plan are described, this is what a HACCP could look like.

Section	Element	Guidance
	Management Systems
1	Scope and Purpose	Defines areas of operation and products covered by programme
2	Business Outline	Describes business activities
3	Food Safety and Quality Policy	Top level organizational policy describing company commitment to food safety and quality
4	Management Responsibility	Describes organization responsibilities and roles for food safety and quality
	HACCP System
5	HACCP Methodology	Describes methodologies utilized for development of the HACCP programme
6	Definition of terms	Definition of terms used in the programme
7	Product Description	Describes product in terms of food safety criteria including elements critical to food safety
8	Flow Charts	Documents all operational steps and inputs for products across scope of the programme
9	Hazard Analysis	Analyse each process step in terms of food safety hazards; chemical physical and microbiological hazards. Conduct risk analysis of individual hazards and execute CCP Determination of significant hazards and controls using HACCP Decision Tree.
10	HACCP Audit Table	Summarise findings of CCP Determination and detail monitoring and corrective actions
11	Verification	Detail verification activities undertaken to ensure HACCP Programme is effective
12	Validation	Detail confirmation of key food safety and quality parameters
13	Standard Operating Procedures SOP	Provide SOPs for all critical control point (CCP) management
14	Document Control	Detail register of documents and document control procedures
15	Master List of Forms	Detail all monitoring forms in use
	Support / Prerequisit Programmes
16	Approved Supplier Programme	Programme for selection and control of suppliers used within scope of operations
17	Allergen Management	Describes how allergens are managed and controlled in operation
18	Calibration	Describes systems for ensuring monitoring equipment is calibrated and validated
19	Cleaning and Sanitation	Details cleaning and sanitation procedures, frequencies and monitoring
20	Good Manufacturing Practice GMP	Describes all GMP practices essential for the operation and monitoring
21	Control of Foreign Materials	Details controls employed for foreign bodies in food products
22	Personal Hygiene	Details expectations and procedure for personal hygiene of employees and visitors
23	Visitor Protocols	Procedures particular to visitors to the facility and contractors
24	Training	Training requirements, competencies and records for staff
25	Labelling and Specifications	Labelling and specification requirements and management for products
26	Pest Control	Details pest control expectations and monitoring
27	Maintenance	Details of preventative maintenance programmes
28	Traceability	Details of tracebility systems employed for all materials used and produced by the operation
29	Non-conforming Product	Actions taken, management and monitoring of non-conforming product
30	Corrective Action	Corrective action requirements for all failures including records and root cause analysis
31	Customer Complaints	Complaints protocols, monitoring and communications
32	Food Recall	Actions taken in the event of a potential and actual food recall
33	Food Defense and Security*	Actions taken to manage risk of threats to product. *Applicable clients
34	Food Fraud*	Actions taken to manage risk of fraudulent materials used by the facility. *Applicable clients