A written plan that sets out the food safety hazards a business faces and the control measures used to manage them.
It is a written document that identifies the food safety hazards in a business and sets out the control measures, monitoring, corrective actions and records used to manage them.
The terms are often used interchangeably. A food safety program under Standard 3.2.1 is a formal, usually audited version, while a plan can also be a simpler document for a business that does not need a full program.
It depends on your activities and state or territory. A documented program is required under Standard 3.2.1 for some higher risk businesses, and many others use a plan or Standard 3.2.2A tools voluntarily.
Hazard analysis, control measures at each step, critical limits, monitoring, corrective actions, verification and the records that provide supporting evidence.
Whenever the menu, process, equipment or suppliers change, and periodically to confirm it still reflects what the business actually does.