As a result of development and improvements in food industry and international trade, customers are demanding safe and wholesome food products. As a result, food processing companies are implementing food safety management systems to ensure the production and distribution of safe foods. The present study designed a HACCP plan for a biscuit plant to improve the safety and quality of products. The model is developed step-by-step based on the seven principles of HACCP system.The reduction of identified CCPs number is necessary since it will lead to a decrease of the overall cost hence increase the net outcome of the company. Further research is needed to design HACCP plans for other bakery industries in Sudan.