Dear npk,
Yr query is rather wide

. As you are no doubt aware, 9000 is aimed at general quality management whereas
HACCP is focused on food safety.
The amount of work involved will depend on various factors such as yr current knowledge base, eg are you experienced in typical food safety / hygiene requirements; yr location, eg any specific regulatory aspects; types of food / intended consumer involved, eg high/low risk items etc.
I suggest you provide a little more background information to enable better assistance however as an opening suggestion –
HACCP systems frequently tend to be derived from the European (esp. via Codex) or the American (via NACMCF) models. These have many similarities but a few divergences. An idea of the typical steps involved in the first approach is here –
http://www.fao.org/D...1579e03.htm#bm3and
http://www.highfield...accp2006/CW.pdfAn idea of (some) overlaps of the 2 approaches is here –
http://www.fsis.usda...definitions.htm(now slightly out of date)
An idea about starting
HACCP drawing from both models is here (1st part) –
http://edis.ifas.ufl.edu/FS137Some websites also have many, detailed, model
HACCP plans together with explanations of their derivation, eg CFIA (Canadian).
Have no direct experience myself so cannot comment on effectiveness but on-line (non-free) courses also exist, eg -
http://www.nehatrain...ACCP Course.pdf(website dated 2000)
Rgds / Charles.C