What is a Food Safety Plan (FSP)?

A Food Safety Plan (FSP) is an integral part of the Hazard Analysis and Critical Control Points (HACCP) program. It systematically identifies, evaluates, and controls hazards that could compromise food safety, starting from the reception of ingredients until the food is served to customers. This comprehensive approach helps ensure that all potential biological, chemical, and physical hazards are managed effectively throughout the food production process.

This type of plan goes beyond just addressing customer preferences or cooking guidelines. While recognizing customer preferences for food and reducing contamination during cooking are essential components of food safety, they do not encapsulate the full scope of a Food Safety Plan. Moreover, an FSP encompasses a wide range of hazards, not solely focusing on chemical hazards but also including biological and physical hazards, thus ensuring a more holistic approach to food safety management.