Steps to consider before implementing HACCP

Obtain a copy of the guidelines that relate to your business such as meat processing or catering. Appoint key persons who will coordinate the HACCP activities and compile the prerequisites and HACCP plan. Review and agree to the HACCP plan among senior management.

Train all personnel in the use of the HACCP plan. Review the HACCP plan after three months and verify that the initial Critical Control Points (CCPs) are still valid.

Retain records to support the HACCP plan and review all records after three months to update the original plan. Normally the original plan would include a higher number of CCPs.