Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments

A comprehensive manual designed to assist food service operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. This manual provides a “roadmap” for food service operators to rely on as they work to reduce risk factors associated with foodborne illness.

This manual was prepared by the United States Food and Drug Administration in partnership with federal, state, and local regulators, industry, academia, and consumers.