HACCP PLAN TEMPLATE HUB - FREE TOOLS
Use our HACCP plan examples to create a pest control plan, waste management plan, flow chart, traceability, and much more.
So, go and use them for yourself.
HACCP plan template
Why do I need a HACCP plan template?
Who needs to take care of the HACCP food safety?
Why is there no complete HACCP plan example for all food businesses?
A HACCP plan is a detailed description of your company that helps business operators in the food industry to identify the critical points for food safety to ensure that these points are adequately controlled. As food businesses are different, it's really hard to find a completely similar food entity and create a food safety plan template. Food businesses are unique in terms of the production process, the raw materials they order and use, the food they produce, the production volumes they have, the customers they serve, and much more.
All of these mentioned conditions and specialized processes affect the content of your HACCP plan. Potential hazards and their analysis that you need to consider as food safety risks will vary depending on the nature of your business. To ensure the safety of food products, use one of our HACCP plan templates to establish correct control measures, monitoring and documentation procedures, plans, and schedules.
a) If you're serving your wholesome food in a buffet, you need to ensure that hot food is not sitting out for more than 2 hours.
b) When you're serving your dishes a la carte, this risk doesn't apply to you.
a) If you're cooking food, you need to measure the internal temperature of the food item and use temperature monitoring charts. Cooking food at the right temperature and adequate time, using the correct processing methods and monitoring techniques will ensure that any harmful bacteria and other pathogens are killed. When the temperature is not high enough, additional cooking time must be added to provide wholesome food.
b) As soon as you're dealing with products only at room temperature, this requirement doesn't apply to you. But keep in mind that ambient temperature is important to follow, even if it's not one of the critical monitoring records
a) When your business is ordering frozen and chilled food products, you need to check the products upon delivery whether they're at the right temperature and not to receive the products that are not kept on an acceptable level. Keeping a cold chain is critical and a well-known requirement to prevent potential biological hazards and to provide safe food products.
b) If your business is ordering food only at room temperature, this requirement doesn't apply to you. Your concern shifts towards maintaining the quality of your product in clean conditions.
There are hundreds and thousands of conditions like these to keep in mind when composing your HACCP plan.
HACCP plan template is easy to modify
As you understand, it's impossible to create one right and compliant HACCP plan example that suits everyone in the food industry, including the health inspectors. That's why we created the HACCP plan template hub that is easy to modify, download and print any kind of HACCP documentation to fit your business' specialized processes. Just click on the words you want to change, make any necessary modifications, and download your completed HACCP plan.
Are all those HACCP plan samples mandatory in my HACCP plan?
Some of the HACCP plan examples that are needed for any kind of facility in the food industry include:
- Cleaning schedule - keeping your food business clean is important to provide safe foods for intended consumers. A cleaning schedule helps you think through all steps about sanitary conditions. Cleaning schedules include verification procedures to determine if the schedule was met.
- Waste management - keeping waste under control is also a topic that always needs to be covered in every food facility. This topic covers everything related to by-products or food waste and how food safety is ensured in their disposal procedure. A waste management plan is essential in keeping environmental health and sustainability and aligning it with food safety requirements.
- Flow chart - composing a block type flow diagram is considered one of the most complicated parts of the HACCP plan. It helps your business determine at which point are hazards most likely to occur and if there are testing procedures to detect them. Still, with the right tool, it's easy to create even for every commodity flow diagram.
- Temperature control monitoring sheet (temperature logs) is most often included in every food establishment. This document emphasizes the importance to keep in mind that even when some of the requirements are not set as critical points, it's also important to keep the temperature with an acceptable limit.
Other food safety plan templates for control measures are only needed in case of concrete condition or process step, like:
- Use a cooking temperature chart cooking log only when monitoring the internal temperature of a food is considered as a critical point.
- Use a consumer advisory only when you serve undercooked beef, etc.
- Reduced Oxygen Packaging checklist - This can include production processes like the cook-chill method, controlled atmosphere packaging, vacuum packaging, or the sous-vide method. This checklist also includes monitoring that the packaging material is not air-permeable.
Feel free to read in more detail about each HACCP plan example by clicking on the icons above according to applicable food safety requirements.
What are the mandatory parts of HACCP?
1. Prerequisite program. Common prerequisite programs help analyze what potential hazards in food safety do you see in your food business, how can you avoid them, what monitoring technique is appropriate, and what corrective measures are needed to adhere to an acceptable level. They were developed to maintain the basic conditions required for a food business.
Prerequisite programs also include basic principles of sanitary conditions. These programs include learning about potential hazards (including biological, chemical, or physical hazards) and hazard identification, preventive measures, as well as setting critical limits and control actions.
- Food handling environment
- Maintenance of environment and devices
- Sanitary design principles
- Cleaning and disinfection
- Waste management
- Pest control
- Food contamination
- Laboratory analyses, water control
- Allergens and informing the consumer
- Personnel hygiene, medical condition, and training
- Selection of suppliers and raw materials
- Temperature and shelf-life control
- Customers' complaints and recalling unsafe food
2. Assemble the HACCP team
3. Describe the food operation and its distribution
4. Describe the intended use and consumers of the food
5. Develop a flow diagram that describes all the processes you have in your company.
6. 7 principles of HACCP. Conduct a hazard analysis worksheet
- Determine critical control points (CCP)
- Establish critical limits and critical limit deviation to keep results on an acceptable level
- Establish monitoring procedures to critical control points. Stress out the importance of accurate records
- Establish corrective actions in your food operation
- Establish verification procedures
- Establish documentation, record-keeping, and future verification.
A bit more about Hazard Analysis
After completing your HACCP flow chart, the next step is to go through all stages of hazard analysis for all production processes in your company. It's true that it is often considered the hardest part of the HACCP plan, so take your time.
First, evaluate each process you have in your flow chart, is there any food safety hazard potentially to occur. There can be:
1. Physical hazards - slivers of glass, human hair, nails, jewelry, dirt, toothpicks, etc.
2. Biological hazards - include microorganisms such as bacteria, viruses, yeasts, molds, and parasites that are considered as pathogens (disease-causing).
3. Chemical hazard - food contact materials, cleaning supplies, pest control substances, biocides, and food additives
Evaluating every food safety hazard helps to determine, which food production process needs more critical control and stringent observations in the food chain as a part of your food safety management. Keep in mind that these hazards can be simultaneously present. That is, biological hazards are usually present where physical hazards are.
What is the easiest way to create a HACCP plan?
Governmental institutions have created different instructions to help food businesses create their HACCP plan. Some even have HACCP plan examples and descriptions of food handling practices on their homepages, but both are usually long and complicated. That's the reason digital food safety plan templates and HACCP plan builders are becoming more and more popular in the food industry. Softwares are capable of considering all of the hundreds and thousands of conditions and legislation requirements to prevent the loss of control and to provide safe food.
How is it possible? HACCP builder works with the help of machine learning. By answering 8 simple questions, the AI compiles all food safety documents you need to submit to your regulatory agency. This even includes all stages of hazard analysis, risk analysis of potential hazards, monitoring records (temperature monitoring charts, record moisture level), audit records, etc. So, it's like an interview with straightforward questions such as
What is your business type?
What raw materials are used?
What kind of food do you sell?
How big is the volume, etc?
After an approximately 1-hour interview, your HACCP plan is ready. All of these can be achieved without even using any HACCP plan template or the help of a food safety consultant.
Not sure where to start with your HACCP food safety documents? Don't have enough time? FoodDocs platform can direct you through the HACCP process and get your HACCP plan documents done in no time so you can focus on what you really need to – managing your business without having the loss of control and always providing safe food products.