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 must be used to make the program work. Guidelines for implementation include developing a flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and recording information, and verifying the HACCP plan is working.

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Author notes

2Contributors to this article are Lloyd Moberg (General Mills, Inc.); Ed Krysinski (Campbell Soup Company); Dane Bernard (NFPA); Paul Hall (Kraft General Foods); Virginia N. Scott (NFPA); Lloyd Hontz (NFPA); Faye Feldstein (Grace Culinary Systems); Thomas Holzinger (Borden, Inc.); Katie Swanson (The Pillsbury Company); Sterling Thompson (Hershey Foods Corporation); Jairus David (Gerber Products); Tommy Shannon (Campbell Soup Company); Dave Gombas (Kraft General Foods); Stan Hotchner (American National Can Co.); Jeff Kuehm (Ralston Purina); Larry Young (Cryovac); George Tharrington (Hunt-Wesson); Mike Liewen (General Mills); William Kinell (Fearn International); Don Zink (Nestle U.S.A.);Tom Graumlich (Procter & Gamble); Dan Brown (Hormel); Dave Marciniak (Welch's); Dale Morton (The Dial Corporation).