Food Safety Plan refers to a science-based program that focuses on minimizing or mitigate food safety risks. The development of food safety plan require careful analysis of the processes, food safety risks and are specific and unique to the manufacturing site.


Food safety plan commonly developed using small units of Good Manufacturing Practices and Pre-requisite Program such as Building, Shipping and Receiving, Supplier Approval Program, Cleaning and Sanitation, Pest Control Program, Maintenance Program, Allergens and Foreign Material Program. Together, the combination of GMP and Pre-requisite programs form the basis of the Hazard Analysis and Critical Control Point (HACCP) program.

HACCP program are developed based on 12 basic steps to allow for careful analysis of the site and production processes to ensure any identified food safety risks are mitigated or controlled. The 12 steps are detailed as below:

  1. Create The Food Safety Team
  2. Describe The Food In Great Detail
  3. Describe The Intended Consumer And How They Are Going To Consume The Food
  4. Diagram The Process Flow, From Receiving To Shipping
  5. Verify The Process Flow Diagram
  6. Conduct A Hazard Analysis
  7. Determine Critical Control Points
  8. Set Critical Limits
  9. Establish Monitoring Procedures
  10. Establish Corrective Actions
  11. Verify, Then Validate
  12. Establish Good Record Keepin

Depending on the complexity of the processes (and the state of pre-requisite program implementation), the HACCP plan development may varies in terms of the risk assessment and implementation. It is important to note that HACCP plan shall be verified and validated at least once annually or if there is any process changes, whichever is earlier.


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