HACCP (Hazard Analysis Critical Control Point) is a prevention based system to assure food safety.  It is used throughout the food industry whether it be on the farm, in a manufacturing plant, or in a retail operation.  It is a system that identifies and monitors hazards to food and identifies key processes in the flow of food where these hazards can be controlled.

A HACCP plan is required for the following: sushi restaurants; establishments that conduct vacuum packaging, smoking or curing meats or fish; and operations that will use "time as a public health control".

A HACCP plan is the written documentation and is based on seven basic principles:  1. conducting a hazard analysis;  2. determining the critical control points to reduce or eliminate the hazards;  3. establishing critical limits for each critical control point; 4. establishing monitoring procedures; 5.   establishing corrective actions;  6.  establishing verification procedures; and  7.  keeping records.

Each HACCP plan is customized to your facility.  Usually, an initial meeting is set to determine your needs and expectations.  Each plan is developed over a period of time by the HACCP  "team".  The "team" consists of a member from Berger Food Safety Consulting, the manager or person-in-charge from your facility, and any other facility staff members who will help develop and execute the plan.