Steps in developing a HACCP plan

1. assemble the multidisciplinary team 2. describe the food and its method of distribution 3. identify intended use and consumers of the food (consider high risk/immuno-compromised consumers) 4. develop a flow diagram describing the process 5. verify the flow diagram for accuracy/completeness 6. conduct hazard analysis (identify steps where hazards can occur, list hazards, list preventative measures)