For a HACCP plan to be implemented successfully, the management of a company must be strongly committed to its concepts and principles. The onus is on them to establish a plan that describes a employees responsibility or developing, implementing and maintaining the HACCP system.
Stage 1
Firstly you should assemble a HACCP team that consists of key individuals who have a detailed understanding and expertise of the organisations unique products and processes.
This team will be responsible for putting together the initial plan and for seeing that it is implemented. An important aspect in ensuring that the plan operates smoothly is to make sure that and teams involved have the appropriate training to carry it out.
Stage 2
The assembled team should now describe in detail their companies operation in relation to areas such as ingredients, distribution and refrigeration etc. They have to determine the product lines and distribution channels that should be included in the HACCP plan.
Stage 3
They should now describe the intended use of the food, for instance the consumers who will purchase and consume it i.e. infants, elderly or teenagers etc.
Stage 4
Create a flow diagram that is gives a simple and clear outline of the steps involved in the food process of the company. It should include all areas of the food chain process and be accurate and fully complete.
Stage 5
At this stage you can apply the seven principles of HACCP (see below).
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