A well-written HACCP (Hazard Analysis and Critical Control Points) plan should be an essential element of your food safety management system. It should be integrated into your daily operations to ensure that the food you produce is safe for consumption. However, HACCP is only the foundation of your full Food Safety Management System (FSMS). A FSMS requires team members to understand, consistently follow, and document the processes and procedures to minimize the risk of food contamination. Management must make a commitment to food safety and build a food safety team. This team should include key staff members from each department or station, as well as an outside consultant for expert advice.
