Examples of HACCP plans include documents detailing the steps an organization takes to avoid biological food contamination, physical hazards and food-borne illness. As of 2016, HACCP plans are only necessary for organizations that work with juice, meat and seafood.
Though HACCP plans are only mandatory for companies that work with certain foods, all companies involved in the production, distribution and packaging of food products may prepare them. The Food and Drug Administration and the U.S. Department of Agriculture check and approve HAACP plans. A successful HACCP plan addresses common issues of both food safety and food quality and includes steps for reducing risk in both areas.