Finalizing your plan is done easily and in a few seconds. After you've filled in all your information and reviewed the work sheets, you print the final document or save as PDF.
However, before you finalize and submit your plan remember that you shouldn't aim for approval with the lowest possible effort. Your goal is to reducing the risk of causing a food borne illness in a sincere and systematic way. This means you need to demonstrate a thorough understanding of the HACCP plan in all aspects. This will not only decide if you pass an inspection or not, but it also is your ultimate line of defense, should you ever be confronted on a case of food borne illness with one of your patrons.
The submission procedures and guidelines vary from state to state. The HACCP portal provides you with a listing of theauthority and the contact in each state if available.