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Essentially, the flow diagram continues until the product is no longer in the control of the establishment, nor the establishment’s responsibility. A flow diagram is an important document in a HACCP plan. It should be in a simple format that is clearly able to be interpreted.

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• Receiving meat, ingredients, and packaging is usually the first stage in this process. From there, it progresses through the phases of producing a product and ends with packing, storage, and distribution. The diagram's visual arrangement might help identify regions where new risks might be created or where cross-contamination would be more prevalent. A facility diagram can help with this as well. It's crucial to include information regarding the tools used and the stages at which specific processes take place. Even if that degree of specificity is not included in the actual flow diagram paper, the HACCP team may still need access to information like equipment specs. A effective HACCP plan must include regular reevaluations, often once a year or whenever a process modification takes place. The reassessment procedure will be aided by updating the flow diagram each time there is a change.

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