Begin with the real process
HACCP analyses hazards and controls processes related to food safety. Good hygiene and manufacturing practices also underpin daily operations: cleaning, personal hygiene, supplies and storage.
Fit the documents to the business
Describe the product, equipment, steps, staff and sales model. Use this to identify hazards, controls, necessary records and corrective actions. Not every check is automatically a critical control point.
Make records useful
The amount of documentation should fit the nature and size of the business. Staff need to know what to monitor, when, how and what to do when the result is unsatisfactory.
Review when things change
Review the system after product or process changes. A new menu, different equipment, delivery or cooling may require updated procedures.