HACCP Programs

In some industries, HACCP is the law, not a choice. FDA requires HACCP for seafood and juice processors. USDA FSIS requires it, together with Sanitation SOPs, in every inspected meat and poultry plant. The FDA Food Code requires a HACCP plan for restaurant processes such as sous vide, reduced oxygen packaging, curing and acidified sushi rice.

Each program here is written to one specific rule. It includes the procedures, worked example HACCP plans and the daily records an inspector expects to see, all as editable Microsoft Word files.

If you need a certifiable food safety management system (ISO 22000, FSSC 22000 or SQF) or a preventive controls food safety plan under FSMA, see our Food Safety Management System products.