Are Food Safety Plans the same as Hazard Analysis Critical Control Point (HACCP) systems?

No. While they share similarities, Food Safety Plans and Hazard Analysis and Critical Control Point (HACCP) systems are distinct approaches to ensuring food safety in food and beverage operations.

Food Safety Plans are required for most FDA‑regulated food facilities subject to the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food rule. They address all hazards requiring control, not just those managed at critical control points (CCPs). Food Safety Plans must include:

• Hazard analysis
• Preventive controls (process, allergen, sanitation, supply chain)
• Monitoring
• Corrective actions
• Verification
• Recall plan

HACCP systems are required for meat, poultry, catfish, and egg products under USDA/FSIS regulations and for seafood and juice processors under FDA regulations. HACCP focuses on controlling food safety hazards through identified critical control points and follows the seven HACCP principles:

• Hazard analysis
• Critical Control Points
• Critical limits
• Monitoring
• Corrective actions
• Verification
• Recordkeeping and documentation