What are HACCP steps?

The Hazard Analysis Critical Control Points (HACCP) is a food safety plan designed to prevent foodborne illness. It is currently the law in the United States and required by all leading restaurant chains. This process covers seven steps- identify hazards, assess potential risks of hazards, control hazards through preventive measures, verify that proper procedures are being followed, implement corrective actions in case an error occurs, monitor and evaluate procedures, and make changes as needed.