Getting Started-First Steps to Write Food Safety-HACCP PlansLast Updated: March 12, 2020
How to Write Food Safety/HACCP Plans in ConnectFood
Welcome to ConnectFood! This article will take you through a few basic steps to start a food safety / HACCP plan.
Plans and Plan Templates
Get started planning right away, click "HACCP / PC Plans" in the main menu.
Add A Plan
Click "Add Plan" at the top of the screen. Choose a Preventive Controls Plan or a HACCP Plan, enter a food product name you are writing a food safety plan for, and select the product's category.
Select Process Flow Template (Optional)
ConnectFood has a long list of process flow templates to choose from which also include associated biological, chemical, and physical hazards. The templates also contain Process Controls / Critical Control Points.
Now you are in the plan editor, which will walk you through each section of the plan.
The Questionnaire contains the "Who, What, Where, Why" questions for your food safety plan.
Enter the Ph, Water Activity (Aw), Density, properties and more.
The section includes generating the steps within your food manufacturing process to create your food product. For a video on how to create a process flow please click this link.
Add A Process Step
- Drag a Process Step from the Palette onto the diagram surface. Repeat for additional process steps.
- Drag a Connecting Line between the Process Steps.
Use the "Equipment" tab on the left hand side of your plan builder to input any equipment used in your facility. You can assign these pieces of equipment to associated process steps.
This section helps food businesses identify the biological, chemical, and physical hazards of their food product(s).
Add A Hazard
Choose an existing hazard from the ConnectFood Library or begin a hazard on your own, answering the questions to determine critical control points and control procedures. NOTE: If you selected an existing ConnectFood template, some hazards may be loaded for you.
Add Preventive Controls or Critical Control Points
Preventive Controls represent the following types: Process Control, Sanitation Control, and Supply-Chain Control. For HACCP plans, the control type is only Process Control (Critical Control Point). For further explanation of these controls, please refer to other ConnectFood documentation and/or definitions provided by the FDA. Below is a screen shot of a partial Sanitation Control form.
Ingredients and Suppliers
Use the "Ingredients" tab on the left hand side of the plan builder to manage all of your ingredients. These ingredients should be assigned to the process steps within your flow diagram.
In order to make compliance easier with FSMA's Supplier Verification Program which requires the manufacturer to have the food safety plans and records of ingredients with biological, chemical, or physical hazards, use the Supplier Request Files Management feature, found under.
First, enter information about your organization. Click your email address in the upper right corner, then select "Facility".
The reports section is a central location for all of your available reports. This includes the GMP Checklist, GMP Compliance Analysis, Standard Operating Procedures, Suppliers and Ingredients, Records Management, Food Safety Plans (Preventive Controls and HACCP), and Recall Plan. These are found under the "Reports" tab on the top, right hand side of your dashboard.
Expert Plan Reviews and Services
Once your food safety plan is complete you may request a review of your food safety plan, or you may request help writing the plan from a food safety expert to ensure the plan is complete and compliant. If your food product is an acidified or low-acid food (i.e., hot sauces, marinara sauces, pickled products), a food safety product review is required by the U.S. Food and Drug Administration (FDA) to ensure processing requirements and safety factors are met and products are safe for consumers.
To request an expert review of your food product's safety plan(s), please click here.