What document outlines the steps for controlling hazards in the food industry?

The HACCP plan is the definitive document in the food industry that outlines the systematic approach to identifying, evaluating, and controlling food safety hazards. It provides a structured method for ensuring that food products are safe for consumption by establishing critical control points (CCPs) where hazards can be prevented, eliminated, or reduced to acceptable levels.

This plan includes detailed descriptions of processes, potential hazards associated with those processes, critical limits that must be monitored, monitoring procedures, corrective actions, verification methods, and record-keeping requirements. The emphasis on identifying and controlling specific hazards makes the HACCP plan integral for compliance with food safety regulations and for maintaining high standards of food quality and safety.

In contrast, while a Food Safety Manual may contain general guidelines related to food safety practices, it does not provide the specific, actionable steps tailored to individual food processing operations that the HACCP plan does. Quality Assurance Protocols focus more broadly on maintaining quality throughout various processes but don't specifically address hazard control related to food safety. Health and Safety Reports usually encompass workplace safety issues rather than direct food safety management, further highlighting the unique role of the HACCP plan in addressing foodborne hazards.