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.
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).