People working on the HACCP Plan are responsible for developing, implementing, and maintaining the HACCP system.
<h3>What is HACCP plan?</h3>
A HACCP (Hazard Analysis and Critical Control Point) plan is a system for monitoring food safety that is used to find and eliminate biological, chemical, and physical risks in the handling, storing, and selling of perishable goods. Additionally, it identifies the key control points (CCP) involved in the manufacture of food.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
- Principle 1: Conduct a risk analysis.
- Principle 2: Identify the crucial control points (CCPs).
- Principle 3: Establish essential limits.
- Principle 4: Establish monitoring protocols.
- Principle 5: Identify corrective measures.
- Principle 6: Establish processes for verification.
- Principle 7: Establish record-keeping and documentation procedures.
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