HACCP PLAN TEMPLATE HUB - FREE TOOLS
Use our HACCP plan examples to create food safety checklists, posters, flow chart, and much more.
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HACCP plan template hub - examples of completed templates
A detailed HACCP plan can be one of the most cumbersome and time-consuming tasks.
A HACCP plan is product and process - specific which makes it hard to create a single HACCP template for small businesses.
Our HACCP plan template hub contains most of the important documents and forms needed for a Food Safety Management System.
Being in a food and nutrition service business, composing a HACCP plan can be one of the most difficult tasks you'll have. For instance, some people quit their business idea after understanding what needs to be done. Usually, just a glance at your local authority's website will tell you that you need help to set up a proper HACCP plan for the assurance of food safety. At this point, a HACCP plan template would come in handy and will ensure your HACCP success.
We at FoodDocs have created a HACCP plan free template hub that contains important documents that are most needed for your HACCP plan. We are adding new templates weekly, so feel free to use them! Improve your plan by clicking on the words and printing them out for your convenience. Our HACCP plan example pdf templates apply to any part of the food chain and are the most useful when setting up your HACCP plan. Download the template that you need the most.
HACCP plan templates on this page are here to help you. As a food business owner, you are not expected to be a specialist in all the necessary fields, especially in food safety. We know from our previous knowledge that composing your HACCP plan can be challenging because it needs a lot of background knowledge on food safety. We have put all our expert knowledge into our automated HACCP builder and brought out these templates to make the HACCP creation easier for you. Feel free to download the template and let us know if we have missed anything. Don't hesitate to try the HACCP builder 14-day free trial.
Composing your HACCP plan doesn't need to be hard work
When composing your HACCP plan with the help of governmental instructions, it can turn into a real struggle. Governmental sites are usually long, complicated, and prepared by public officials who haven't worked a day in a food business. So these end up as lengthy, endless documents that are unclear for ordinary people.
As a result, food business owners spend weeks, and even months creating their HACCP plan. It's not an issue when you have plenty of time and your business is in your own home where you don't have any extra costs. Although it's a different story for a food company that is a proper business, like a bakery, a cafe, or a restaurant. You need to pay the rent from the first day you move in and that's when the time becomes critical. Spending 4-5 weeks creating your compliance documents will cost you a lot.
At this point, food owners start to turn to HACCP consultants or HACCP builder software. The advantage of HACCP builder software is that business owners can create their HACCP plan in 1 hour and on their own, even during lunch.
Why do I need a HACCP plan template?
A HACCP plan aims to help you control any potential biological, physical, and chemical hazards that can contaminate your food products and create unsafe food for your consumers. This document is a description of all food safety concerns and practices in your establishment. Every food facility, especially foodservice operations and production companies, requires its own HACCP plan. These plans can be very specific for each finished product or food production process that they need separate HACCP plans. So, you may end up making several HACCP plans.
The presence of the HACCP plan and its compliance with the law is audited by the health department at least once a year in the food industry. Here, it's important to keep in mind that the HACCP plan is not meant for your regulatory agency, but for your own sake and for your customers. It is there to keep your food on a safe level. All actions that are included in your HACCP plan, i.e. hazard identification, preventive measures, control measures, and record-keeping and documentation procedures are for the safety of the finished product.
A HACCP template for small businesses guides you and your team with the significant information that you need to provide in your HACCP food safety plan. With a template, there is no need to blindly put information that will not add to the value of your plan. We provide you with that HACCP plan template that is fit for your foodservice business.
It's not a pleasant thought, but imagine if something happens with any of your customers. The financial loss can be something that you as a business owner won't survive. It's always better to set up a strong HACCP system at the beginning of your business, with rules that are easy to follow. If your employees understand why they have to comply with certain rules, they will be more willing to do so. As a result, the food is always safe to eat for your customers.
Who needs to take care of the HACCP food safety?
A HACCP team is an essential part of a food business that is responsible for composing and updating your food safety management system and takes control of food safety. The members of a HACCP team should have a strong sense of ownership and commitment to food safety because it is one of the most important things in the food industry businesses.
Your team should be well aware of all food handling practices related to your business. These practices must also include any potential food safety hazard to prevent the loss of control and relevant continuous monitoring procedures to establish the control of food safety. All members must also have good and accurate record-keeping skills to serve as tracking documents in case of deviations from standards for future verification.
Also, note that the food industry has one of the highest levels of employee mobility. This means that the HACCP team has to consider the fact that employees, who are responsible for food safety on a daily basis, have to be constantly trained. This task can be a real challenge if your team consists of tens or even hundreds of people. In this case, assign a person, who is responsible for training them and try to find a solution or a tool how to help him.
Your HACCP team members can change at any time. It is important that you keep your company's HACCP plan up-to-date, make a copy of it, and even better if you have a digital food safety management together with a HACCP plan in place. Keeping a digital food safety plan optimizes the organization of your HACCP safety plan as well as your daily activity documentations. You never have to worry about any missing or misplaced documents when food safety auditors arrive.
Why is there no complete HACCP plan example for all food businesses?
A HACCP plan is a detailed description of your company and its processes. It helps business operators in the food industry identify the critical points for food safety. It also contains appropriate steps to ensure that these points are adequately controlled.
As food businesses are different, it's really hard to find completely similar food entities and create a food safety plan template for all. Food businesses are unique in terms of the production process, the category of food they order and use, the food they produce, the production volumes they have, the customers they serve, and much more. It's also impossible to create a HACCP plan template based on business activity because the nature of operations can be very different such as for shops and cafes.
All of these mentioned conditions and specialized processes affect the content of your HACCP plan and criteria for food safety. Potential hazards and their analysis that you need to consider as food safety risks will vary depending on these factors.
To ensure the safety of your food products, use one of our HACCP plan templates to establish correct control measures, procedures for monitoring, and documentation procedures, plans, and schedules.
Some examples of how the nature of your business affects your HACCP plan are as follows:
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. Monitoring the time and temperature during this period is an important part of critical control point (CCP) monitoring.
B. When you're serving your dishes a la carte, this risk doesn't apply to you because your food products will not be held for 2 hours.
A. If you're cooking food, you need to measure the internal temperature of the food item and register the results to temperature monitoring charts. Cooking food at the right temperature and adequate time and 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 during thermal processing, the additional cooking time must be added to provide wholesome food.
B. As soon as you're dealing with products only at room temperature and you're not cooking them, this requirement doesn't apply to you because the risk is not present.
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. Signs of improper transportation conditions tell you not to receive products that are not kept on an acceptable temperature level. Keeping a cold chain is critical and a well-known requirement to prevent any potential biological hazard and to provide safe food products.
B. If your business is ordering food at room temperature, this requirement doesn't apply to you and you have one daily monitoring less to worry about. Your concern shifts towards maintaining the quality of your product in clean conditions.
At the same time, keep in mind all general HACCP rules. These basic rules include following the correct ambient temperature, even if it's not one of the critical monitoring records. There are hundreds and thousands of conditions like these to keep in mind when composing and following your HACCP plan rules.
Here are some real-life examples from food business owners:
- In some baked goods businesses, the whole bread-making process is applied, starting from the dough preparation up to serving or delivery. On the other hand, other bakeries just resell pastries they have bought in the morning.
- Such differences can also be seen in cafes and canteens. In some canteens, everything is done on-site, whereas other canteens only serve ready-made meals they have bought. If we compare the food safety risks in these two units, you'd understand that they're very different.
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, even by the health inspectors. That's why we created the HACCP plan template hub, a one-stop place that has all kinds of HACCP documentation. These digital HACCP document templates are easy to modify, download, and print and can fit your business' specialized processes.
Just click on the words you want to change, make any necessary modifications, and download your completed HACCP plan template for monitoring. If an audit is near and something needs to be revised, just change it on our homepage, download, and print it again. As simple as that.
Are all those HACCP plan samples mandatory in my HACCP plan?
This selection of HACCP plan templates was composed through the collective interest of our customers and what they find the most interesting and useful. Among those, you can find samples that are generally needed by any kind of food business and those that are needed for quite a specific customer profile.
Some of the monitoring HACCP plan examples that are needed for any kind of facility in the food industry include:
- Cleaning schedule - is a must in every food business. What can be more important than keeping your food business clean? It's for providing safe foods for intended consumers and also to keep your business attractive for customers. A cleaning schedule template helps you monitor all steps about sanitary conditions, what needs to be cleaned, how often, and which supplies to use. It's also a great helping tool to assign and remind areas to be cleaned for your team. Cleaning schedules also include verification procedures to determine if the schedule was met. Included in this template is a cleaning checklist that is also an important part of the whole cleaning management.
- Waste management - keeping waste under control is also a topic that always needs to be covered in every food facility. In every operating food business, there will always be wastes. 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. Waste management monitoring procedures are tightly connected with the cleaning schedule.
- Flow chart - composing a block-type flow diagram is considered one of the most complicated parts of the HACCP plan. Forgetting to include steps from your operations to your process flow diagram can cause vulnerabilities to your HACCP plan. It helps your team determine at which point are food hazards most likely to occur and if there are testing procedures to detect them. Using the right tool, it's easy to create, even if you intend to create each commodity flow diagram. HACCP plan builder automatically creates complete flow diagrams for your business.
- In addition, a temperature control monitoring sheet (temperature logs) is most often included in every food establishment. This document emphasizes the importance of monitoring parameters even if they are not considered critical control points.
Other food safety plan templates for control measures are only needed in case of specific conditions or process steps, 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. Consumer advisory is needed to protect customers who are especially vulnerable to foodborne diseases for example, the elderly, pregnant women, toddlers, and people with compromised immune systems.
- 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 monitoring template for a HACCP plan example by clicking on the icons above according to applicable food safety requirements.
What are the mandatory parts of HACCP?
Prerequisite program. Common prerequisite programs help analyze what basic 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 action procedures are needed to adhere to an acceptable level. The main principle of these programs is 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.
Some prerequisite programs include the following principles:
Food handling environment
Maintenance of environment and equipment
Sanitary design principles
Cleaning and disinfection
Laboratory analyses, water control
Allergens and informing the intended consumers
Personnel hygiene, medical condition, and training
Selection of suppliers and raw materials
Temperature and shelf-life control
Customers' complaints and recalling unsafe food
Assemble the HACCP team
Describe the food operation and its distribution
Describe the intended use and consumers of the food
Develop a flow diagram that describes all the processes you have in your company.
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.
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 and to determine corrective actions to prevent these hazards. For some, it can be 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 health hazard potentially to occur and how to keep it on the acceptable limit? These food hazards can be:
- Physical hazards - slivers of glass, human hair, nails, jewelry, dirt, toothpicks, etc. Physical hazards are usually a result of poor food handling practices.
- Biological hazards - include microorganisms such as bacteria, viruses, yeasts, molds, and parasites that are
considered pathogens (disease-causing).
- 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. It also helps in assigning corrective actions to each hazard while keeping in mind that these food 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?
If you're looking for a HACCP example template for small businesses, check the Governmental institution's pages because they've created several instructions to help to create a HACCP plan. Some even have HACCP plan examples and descriptions of food handling practices on their homepages, but both are usually long and complicated so take your time.
It's also commonly hard to find the right one, because of the large number of different instructions. It can be challenging to pick which one out of those hundreds of instructions applies precisely to your business.
HACCP consultants are usually the next option for food business owners. Yes, it needs quite a large amount of money, but at least you'll have time to deal with other needed things. HACCP consultants are professionals, they do such tasks every day and are really good at communicating with inspectors.
Unfortunately, food business owners delegate the responsibility of applying their HACCP plan as well to food safety consultants. After hiring a HACCP consultant, business owners automatically think that the safety of food products is something that HACCP consultants will cover and be responsible for after guiding you with the plan. Some business owners remove themselves from this task. As a result, food safety rules are not followed because someone else took initiative in the beginning and food handlers had no involvement All these are the reason why digital food safety plan templates and HACCP plan builders are becoming more and more popular in the food industry. Unlike HACCP consultants, the software is capable of considering all of the hundreds and thousands of conditions and legislation requirements to prevent the loss of control and to become smarter over time. Regulations keep changing and even for governmental authorities, it's sometimes hard to stay on track.
Machine learning gathers users' data about food safety hazards, risk levels, corrective actions, monitoring processes, and also results. It makes analysis and gives suggestions accordingly to users. As a result, food life gets easier for food companies when creating and managing their HACCP plan. Smart software creates HACCP plan automatically, including hazard analysis, and prerequisite programs. It also assigns critical control points, the levels of food safety hazards, and even composes a flow chart.
The most amazing part of the HACCP builder is its speed in finishing the task. Our software is able to speed up the process not only ten times but hundreds of times for composing your HACCP plan within minutes. As a result, a business owner can focus on other important topics that need his attention - opening up or managing his business.
HACCP plan template needs to be flexible
As we all have seen during the previous years, things change, especially in the food industry. It's required by the law, that the HACCP plan needs to be always up-to-date according to the real situation of the company. When limitations and constantly keeping regulations affect your lives, food business owners need to be as flexible as possible as well as with their HACCP example. It means that whenever you decide to change any of your production processes, menu, devices, or rooms, you need to change your HACCP plan too. Any change might affect the food safety risk level of your process.
Our digital HACCP software also has several benefits in lieu of a paper-based process. Having a paper-based HACCP plan makes any kind of improvement very cumbersome and time-consuming. Why? Because for ordinary people, it's hard to understand which part of the HACCP plan will be affected by this improvement. Searching for these changes will require you to skim through all the pages when compared with an automatic search using a digital HACCP plan.
- When adding food transportation as the new production process, additional food safety hazards will occur. Bacteria and viruses may start to multiply when transported at wrong temperatures and for too long.
- When adding frozen meat as a new raw material, cross-contamination between raw and ready-to-eat food may occur. Similarly, temperature rise during the defrosting process may affect the quality of the product.
For each of these new food safety risks, you need to create a hazard analysis to decide whether it's one of the critical control points or not. In addition, you need to identify how to prevent these hazards and how to eliminate them with monitoring procedures when they occur.
All this may turn out to be too complicated or time-consuming to solve and as a result, business owners turn to HACCP consultants to help them. Food safety consultants review your HACCP plan, make needed changes, and forward your already improved HACCP plan. Of course, it needs extra money from your side.
One one the biggest benefits of a digital HACCP plan is that it's easily customizable at any time, by yourself, with only a few clicks. The only thing you need to do is to log in to HACCP builder, select whether an additional production process or a raw material and confirm your HACCP example. All needed improvements to your HACCP plan will be done automatically by the software, including hazard analysis for each new process step. It's really as simple as it looks and would cost you significantly less.
When do I need to change my HACCP plan?
- Want to add food transportation to your production processes.
- Decide to start operating on a smaller surface.
- Decided to rearrange your menu.
- Decided to start offering catering in customers' offices
- Decided to start using new raw material, one you haven't used before.
All these examples require improvements to your HACCP plan as soon as you apply them. Some of them are so serious that you even need to start a new monitoring procedure. Don't hesitate to use helping tools to focus on what you really want and need to do - managing your food business.
Guide for your digital HACCP plan
How is it possible that software creates a document that is so complicated and specific? A HACCP builder works with the help of machine learning, which means it gets smarter every day. 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 really 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?
These are exactly the same questions like a HACCP consultant will ask when you meet one. After approximately half an hour of the interview, the program knows all the details of your company (keep in mind that you don't need to write anything, all answers are selections, which makes the process fast and easy). All this knowledge helps the software complete a HACCP plan that is suitable for your company with all the specifics. If the outcome of the builder is not as specific as you need, you can always improve your HACCP according to your wishes. All of these can be achieved without even using any HACCP plan example or the help of a food safety consultant.
How to store my HACCP plan documents?
A HACCP plan together with all the documentation needs to be ready for the inspection at any time to prove the safety of food products. As it includes loads of paperwork, keep an eye on all of them and try not to lose them.
Here are some suggestions where to keep all your food safety-related documents:
- HACCP plan. As the HACCP plan itself is usually the longest part, put it somewhere you could easily find it when you'll have an inspection or keep it digital with a HACCP plan builder. Using a digital HACCP plan builder, it's always accessible wherever you are and impossible to lose it.
- Monitoring records and checklists should be always kept as close as possible to the activity or a device it's used for. For example, keep temperature log monitoring sheets on the fridge's door, delivery check records near your delivery entrance, food allergy charts in your employees' pockets, etc. When archiving monitoring sheets, keep in mind to store them as long as it's determined according to your HACCP plan, usually 1-2 years. With digital HACCP, everything is always stored and easily found in one commonplace.
- Different schedules, plans, and posters should be always close to the working zone it applies to. Check if they're always in good condition so your team can see and use them. Keep the waste management plan, cleaning schedule, and pest management form close to your HACCP plan.
- Inspection acts should be kept together with your HACCP plan. Be ready to show your last inspection act to your inspector.
- Different contracts with service providers like waste management, pest management, cleaning, etc. are also important parts and should be archived so they are easily found.
With this much documentation to keep an eye on and to find easily, you'll need a lot of space and keen memory to remember and organize all of them. That's why digital HACCP is the best choice. Everything is easily filed, stored, and found when needed.
Not sure where to start with your HACCP food safety documents? Don't have enough time? Our platform at FoodDocs 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.