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Food Safety: Hazard Analysis and Critical Points Overview

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MF3201 Food Safety: Hazard Analysis and Critical Points Overview

by Karen Blakeslee

  • Published Date: Apr 2015
  • Revision Date: Jun 2026
Hazard Analysis and Critical Points Overview
Hazard Analysis and Critical Points Overview

Updated for 2026. An HACCP plan is a regulatory requirement for processing some food products, and helps prevent biological, chemical, and physical contaminants in food processing. This publication includes an outline of the steps to develop an HACCP plan and additional resources and considerations. 4 pages, color.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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