Definitions for "HACCP PLAN"
(The Handwashing Leadership Forum(tm)) Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to insure the safe delivery of food.
a written procedure designed to monitor and control hazards to the food and customers to ensure quality and safety
A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.