Who approves the Hazard Analysis and Critical Control Point (HACCP) plan?

The Hazard Analysis and Critical Control Point (HACCP) plan is a systematic approach to food safety that identifies and controls potential hazards throughout the production process. The approval of this plan is typically overseen by public health authorities, as they are responsible for ensuring that food safety regulations are met to protect consumer health.

Public health agencies are equipped to evaluate the effectiveness of the HACCP plan in mitigating risks associated with foodborne illnesses. They assess whether the plan adequately identifies hazards and implements proper controls, monitoring, and verification processes. This oversight is crucial because it helps ensure that food safety practices align with regulatory standards and are based on sound scientific principles.

While senior leadership in an organization might be involved in the development and oversight of the HACCP plan, and could certainly support its implementation, the final approval generally lies with public health authorities. Likewise, food safety administrations and environmental protection agencies focus on broader regulations and standards but do not specifically approve HACCP plans. This division of responsibilities helps maintain a clear and effective framework for food safety management.