Hazard Analysis Critical Control Point (HACCP) Plans
January 31, 2024 - Questions about this information? Contact us.
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EmailHazard Analysis and Critical Control Point (HACCP) is a system for identifying biological, chemical and physical hazards, conducting a hazard analysis, identifying critical control points, determining critical limits, monitoring procedures and corrective actions, validation and verification procedures, and record keeping. Additional aspects of a HACCP system include recall strategies and pre-requisite programs such as:
- Water and ice safety
- Food-contact surface cleanliness and conditions
- Preventing cross-contamination
- Maintaining hygiene facilities (handwashing, toilet facilities, etc.)
- Labeling and storage programs
- Pest prevention
- Allergen management
- Training
- Waste disposal
- temperature control
Useful Articles
- Food Safety Regulations and Courses: Hazard Analysis and Critical Control Point (HACCP)
- Guidebook for the Preparation of USDA HACCP Plans
Important Note
All food and beverage products (even similar items) may have different regulations depending on what ingredients are used, the location or facility in which it is being produced, the packaging materials used, the distribution or shipping methods, as well as a variety of others. Licensing and regulation for food and beverage production in Michigan is administered by Local Health Departments, the Michigan Department of Agriculture and Rural Development (MDARD), the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA), local zoning regulations, and the Michigan Department of Environment, Great Lakes and Energy (EGLE).
To guide you through the process of launching your food or beverage business, Michigan State University (MSU) Extension’s Product Center is an organization that brings together on-campus expertise in the sectors of food, agriculture, and natural resources to help entrepreneurs define and launch innovative products. Field-based innovation counselors advise entrepreneurs on a variety of services, including business planning, packaging and labeling rules, licensing and regulatory requirements, marketing, branding, distribution, product testing, and other product development needs.
To access business development assistance from the MSU Product Center staff, select the “Become a Client” button on the MSU Product Center website. There is a $100 application fee to join, which grants clients access to unlimited counseling hours. We also ask that clients sign a confidentiality agreement to protect their information.
If you have specific questions about how your product will be regulated, you may reach out to your Local Health Department or the Michigan Department of Agriculture and Rural Development (MDARD).
