This is an interesting document from The International Commission on Microbiological Specifications for Foods (ICMSF).
click the image to view the paper
This is a short (12 page) document defining the different food safety concepts, such as HACCP, ALOP, FSOs and POs, from a conceptual and strategic perspective. Seems to be worthwhile to give the processor an overall understanding of “why” not just “what”.
Food Safety Objectives and Performance Objectives