HACCP stands for Hazard Analysis and Critical Control Point - a science based and internationally recognized system, founded on seven principles to ensure food safety and the proper management of restaurant processes. A HACCP plan is a written document that outlines the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods.

The format of HACCP plans will vary. Often times the plan will be product or process specific. However, some plans follow a more general approach. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans; however, it is essential that the unique conditions within each facility be considered during the development of all components of the HACCP plan.

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