A Food Safety Plan is a plan based on the concepts of Hazard Analysis and Critical Control Point (HACCP).

The consumption of contaminated foods causes many cases of foodborne illness each year. Most foodborne illness is caused by foods handled, prepared or stored improperly by food handlers in the food industry. In order to control food safety problems and protect public health, food businesses may consider implementing the Hazard Analysis and Critical Control Points (HACCP) system.

Basically, HACCP system is the systematic application of good practice to the prevention of food safety problems and hence production of safe food. Prevention has two key elements: (1) anticipation of the problems and (2) design of the right preventive solutions. Prevention should be active, not passive.

HACCP system has been adopted worldwide by many food manufacturing companies; however, a classic HACCP system is generally considered difficult to implement in the food service organizations due to multiplicity of food products and lack of standardized methods, etc. Food service organizations, however, can still devise and implement a suitable food safety plan based on the principles of HACCP.