ABSTRACT
This chapter explains how to manage Hazard Analysis and Critical Control Point (HACCP) plan and describes the role of food safety manager, Food Safety Team (FST), employees, and top management. The responsibilities of the food safety manager is: to appoint the FST, to organise food safety training for all employees involved in food processing operations, to approve the HACCP plan, to define critical limits to CCPs, and to communicate the plan to those who need the information. The responsibilities of the FST is: to develop, ensure implementation, maintain and review the company’s HACCP system; to identify food safety hazards and verify the flow diagram; to identify the CCPs, to define training requirements for employees; and to review HACCP-related documents. For each product, the FST shall establish a product description which includes, but is not limited to, this information: product name; important product features such as pH, preservatives and colour; intended use of the product; type of packaging; shelf life; etc.
