HACCP PLAN TEMPLATE FOR FREE

Use our free tool to create a HACCP Plan template.
Just replace the words on the form when needed and download.

 

Company name:

Date: _________

fd_logo_

HACCP Plan Template by www.fooddocs.com

                   
Critical Control Point (CCP) Potential hazards
(P) Physical
(C) Chemical
(B) Biological
Critical limits MONITORING Corrective action Verification procedures Record-keeping procedures
What How Frequency Who
Cooking (C) Unwanted allergens No undeclared allergens in food Check storage of food; allergens must be separated daily;

Check labels of food deliveries daily;

Check personnel hygiene daily;

Check availability of separate utensils and equipment for allergen special orders daily;

Check product allergen declarations;

Check implementation of allergen controls daily
Visual check Daily Manager Recall food that is suspected to have undeclared allergens;

Dispose of food that has been exposed to cross-contact during storage;

Re-train staff who are not practicing good personal hygiene;

Dispose of food that is exposed to an allergen during cooking
Chemical analysis of raw materials and finished products that do not contain the allergen;

Conduct internal audits;

Records of third-party audits
Yearly audit;

Results of Laboratory analyses
 
Cooking (B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus Internal temperature 176˚F for 10 minutes is achieved Check and record cooking temperatures following the required minimum temperatures using a calibrated thermometer (1) Check the internal temperature of cooked food;

(2) Use food probe thermometers that are properly calibrated
(1) Every batch;

(2) Weekly
(1) Staff;

(2) Manager
(1) Continue cooking until required temperature of 176˚F for 10 minutes is achieved;

(2) Re-calibrate food probe thermometers
Manager must maintain record of cooking temperature and calibration;

Manager confirms weekly that food probes are used, properly maintained, and calibrated
Cooking temperature log;

Calibration record
 
Chilling (B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus Chill food down from 135°F to 70°F within 2 hours (Record starting time);

Then from 70°F to 41°F or lower within 4 hours;

(Record finish time and temp);

Total chilling time may not exceed 6 hours.
Marking starting time for the processed food;

Avoid recontamination;

Cover food during cooling
(1) Check the internal temperature of chilled food;

(2) Use food probe thermometers that are properly calibrated
(1) Every batch;

(2) Weekly
(1) Staff;

(2) Manager
(1) Continue chilling until the required temperature of 70˚F / 41˚F is achieved;

(2) Re-calibrate food probe thermometers;

Review chilling procedure
The manager must maintain a record of chilling temperature and calibration;

The manager confirms weekly that food probes are used, properly maintained, and calibrated
Cooling temperature log;

Calibration record
 
fd_logo_

HACCP Plan Template by www.fooddocs.com

Company name:

Date: _________

Critical Control Point (CCP) Cooking  
Potential hazards:
(P) Physical;
(C) Chemical;
(B) Biological
(C) Unwanted allergens  
Critical limits No undeclared allergens in food  
MONITORING: What Check storage of food; allergens must be separated daily;

Check labels of food deliveries daily;

Check personnel hygiene daily;

Check availability of separate utensils and equipment for allergen special orders daily;

Check product allergen declarations;

Check implementation of allergen controls daily
 
MONITORING: How Visual check  
MONITORING: Frequency Daily  
MONITORING: Who Manager  
Corrective action Recall food that is suspected to have undeclared allergens;

Dispose of food that has been exposed to cross-contact during storage;

Re-train staff who are not practicing good personal hygiene;

Dispose of food that is exposed to an allergen during cooking
 
Verification procedures Chemical analysis of raw materials and finished products that do not contain the allergen;

Conduct internal audits;

Records of third-party audits
 
Record-keeping procedures Yearly audit;

Results of Laboratory analyses
 
Critical Control Point (CCP) Cooking  
Potential hazards:
(P) Physical;
(C) Chemical;
(B) Biological
(B) Multiplication and survival of spore-forming and toxin-forming bacteria: Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus  
Critical limits Internal temperature 176˚F for 10 minutes is achieved  
MONITORING: What Check and record cooking temperatures following the required minimum temperatures using a calibrated thermometer  
MONITORING: How (1) Check the internal temperature of cooked food;

(2) Use food probe thermometers that are properly calibrated
 
MONITORING: Frequency (1) Every batch;

(2) Weekly
 
MONITORING: Who (1) Staff;

(2) Manager
 
Corrective action (1) Continue cooking until required temperature of 176˚F for 10 minutes is achieved;

(2) Re-calibrate food probe thermometers
 
Verification procedures Manager must maintain record of cooking temperature and calibration;

Manager confirms weekly that food probes are used, properly maintained, and calibrated
 
Record-keeping procedures Cooking temperature log;

Calibration record
 
fooddocs food safety documents

Start your free trial

Linnuke  No need to hire a food safety specialist to open your food business

Linnuke  Saves time - artificial intelligence is 500 times faster than a consultant

Linnuke  Let's you change your HACCP content at any time

GET STARTED FREE  
1_leapdroid
2_getapp
3_software_advice
4_capterra

Check also these popular templates

Food allergen chart

Helps to remember all needed information about food allergies on your menu. Feel free to use our free allergen list template.

How to wash your hands

Visual aid to your kitchen team that contains a step-by-step procedure on how to properly wash your hands.

How to calibrate a thermometer

Visual reference on how to properly calibrate a thermometer used in the food supply chain.