This document outlines the 12 steps involved in developing a Hazard Analysis and Critical Control Point (HACCP) system: 1) assemble a team, 2) describe the product, 3) define essential characteristics, 4) construct a flow diagram, 5) confirm the flow diagram, 6) identify potential hazards, 7) conduct a hazard analysis, 8) identify control measures, 9) determine critical control points, 10) establish critical limits, 11) establish monitoring procedures, 12) establish corrective actions, and 12) establish verification and documentation procedures.

1. 1 Assemble an HACCP team
2 Describe product
3 Define essential characteristics of the product and intended use
4 Construct a Commodity Flow Diagram
5 On-site Confirmation of Flow Diagram
List all Potential Hazards
Conduct a Hazard Analysis
Identify Control Measures
7 Determine CCPs
8 Establish Critical Limit for each CCP
9 Establish a Monitoring System for each CCP
10 Establish Corrective Action for deviations that may occur
11 Establish Verification procedures
12 Establish Documentation and Record Keeping
Steps involved in developing HACCP system
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