Hazard Analysis Critical Control Point (HACCP) is a system developed by the U.S. FDA to minimize food safety risks in food manufacturing and production processes. It helps you identify potential foodborne illness hazards at critical control points (CCP) in the production process and implement steps to increase food safety.
HACCP implementation is largely voluntary (although encouraged) at the operator level. However, some menu items or processes may require a HACCP plan (such as making your own yogurt or altering a standardized hold time or temperature). Your local food safety regulatory authority can assist you in determining which menu items require a HACCP plan.
Below is a downloadable PDF version of the HACCP manual. You can also browse sections of the manual on the FDA’s website at www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006810.htm.