PLAN HACCP - FOOD SAFETY CONTROL Plan HACCP is a food safety management model in which control of a preventive hazards in production processes of food processing, in order to establish adequate measures to control them and ensure their safety for consumption. The European Union has established the obligation to implement sanitary self-control programmes based on the Plan HACCP in food companies of any sector of activity. In self-control programes companies are responsible for manage and monitor their own productive procedures, which are verified periodically through safe and hygiene monitoring audits. With the introduction of sanitary self-control the company demonstrates its commitment to food security and provides due diligence to ensure that all reasonable measures have been taken to ensure the safety of their products. Once implemented the plan HACCP, companies may be interested in certifying on a voluntary basis in other commercial international quality standards, like ISO-22000, IFS, BRC or GLOBALGAP enabling access to distribution channels and wholesale marketing networks of higher value added.