A well written HACCP plan is part of your overall food safety management system and should be part of your day to day operations. However, HACCP is only the beginning of your full Food Safety Management System.(FSMS)
A FSMS is team members understanding, consistently following and documenting the processes and procedures you have in place to minimize the risk of contamination of food.
Management must make a commitment to food safety and develop a food safety team. This should include key staff members from each department or station and possibly an outside consultant for expert advise.