The guideline is intended for:

• All those who want to Implement by themselves;
• All who introduced HACCP and want to upgrade it and make modifications;
• Individual consultants and consultant houses;
• Individual inspectors and inspection bodies;
• All those who want to learn more about HACCP.

In the guideline, all subsequent steps for HACCP implementation are clearly and simply stated for:

• Creating the HACCP team;
• Final product description and identification of its intended use;
• Description of product ingredients and incoming materials;
• Process flow diagram (with a diagram of the plant schematics and employees’ movement);
• List of potential hazards (biological, chemical, and physical) and risk analysis;
• Determination of the critical control points;
• Establishing critical limits;
• Establishing a monitoring system;
• Corrective actions;
• Verification procedures;
• Documentation and record keeping.