Hazard Analysis Critical Control Point (HACCP) systems can be used to
assure the safety of food products. Management commitment is essential
for a successful program. A team approach with worker involvement mus
t be used to make the program work. Guidelines for implementation incl
ude developing a flow diagram, identifying hazards, controlling hazard
s at critical control points (CCP's), monitoring CCP's and recording i
nformation, and verifying the HACCP plan is working.