HACCP & Food Safety Plans


Increasingly, regulatory agencies are requiring food service operations to have working HACCP (Hazard Analysis Critical Control Point) plans and HACCP flow management charts in place. A HACCP plan is a written document that defines the formal procedures for following hazard analysis critical control points principles and temperature controls for Time/Temperature Controlled for Safety Foods (TCS, formally known as ‘potentially hazardous foods’) prepared and served in an establishment. Savor Safe Food will help you design a comprehensive plan that will be effective, user friendly, and comply with regulatory agencies.