The researchers designed a Hazard Analysis Critical Control Point (HACCP) plan for a biscuit plant in Sudan to improve food safety. They created a specific HACCP model based on the plant's conditions and identified four critical control points in the biscuit production process. The key points were raw material storage, blending, packaging, and product storage. The HACCP plan was not yet put into action, but the researchers recommend implementing the system in all food facilities.