What is a HACCP Plan and ServSafe training?
A HACCP Plan (Hazard Analysis Critical Control Point Plan) is a system that uses a combination of proper foodhandling techniques, monitoring procedures and record keeping to help ensure that the food you serve is safe. In the early 1970’s, Pillsbury developed the HACCP system to control and monitor the risks of food products produced for the United States space program. Today, the National Restaurant Association Educational Foundation promotes a course in proper food handling called ServSafe. Part of that course is devoted to learning how to create an effective HACCP Plan.
