Hazard Analysis and Critical Control Points (HACCP) remains the backbone of food safety management, but too many plans are written to pass an audit rather than to control real risk.
From paperwork to practice
A plan that holds up starts with an honest hazard analysis, identifies genuine critical control points, sets validated limits and — crucially — is used and updated by the people on the line every day.
The best HACCP plan is the one your team actually follows.
Global Food Safety Initiative
Treat the plan as a living system, review it when anything changes, and it becomes a genuine safeguard rather than a shelf ornament.
