You don't
HACCP is used to try to prevent food-borne illnesses before they start. For example, a restaurant with a HACCP plan may buy fish. One point of the HACCP plan may be what to do when the fish arrives at the restaurant. The plan, then, could be instructions on how to properly inspect the fish before accepting it into the kitchen.
HACCP = have a cup of coffee and pray. there plan is to make beef patties e. coli free
the manager.
The location where food could be made to be served publicly would be determined by regulation, not HACCP.
conduct a hazard analysis
They are two very different courses. ServSafe is about food safety and is directed mainly at the food service industry. HACCP certification means that you can design, write and implement a HACCP plan. Of course, understanding food safety helps in understanding HACCP.
A HACCP plan identifies crital control points (CCPs) and has policies and procedures in place to manage the food safety risk through these CCPs. Every step in the process is considered during the hazard analysis.
A good online resource for process improvement plan templates are http://www.businessballs.com/freeonlineresources.htm, they offer templates of anything a small business could want.
Someone has to verify that the HACCP plan is working and being followed. That cannot be done without records. According to regulatory agencies, if there are no records, then it wasn't done.
HACCP is generally related to microbiological high risk foods, but any food could be the source of illness - so any food could have a HACCP plan.For example, bread might not be considered high risk, but it could be subject to physical (metal, wood, insects, etc.) and chemical (cleaners, mislabeled ingredient, etc.) hazards. A bakery would benefit from a HACCP plan.
You can still change the plan in the restaurant if the decision is backed up by tangible reasons.
HACCP is generally related to microbiological high risk foods, but any food could be the source of illness - so any food could have a HACCP plan.For example, bread might not be considered high risk, but it could be subject to physical (metal, wood, insects, etc.) and chemical (cleaners, mislabeled ingredient, etc.) hazards. A bakery would benefit from a HACCP plan.