HACCP Plan for Restaurant Template: How to Create One (Free Sample PDF)

A thorough HACCP plan is necessary to keep control of food safety in a restaurant. 

HACCP (Hazard Analysis and Critical Control Point) is a food safety management system in which hazards are identified and controlled at specific points in the food process. In a restaurant, a HACCP plan documents how you will keep food safe from biological (e.g., bacteria), chemical (e.g., cleaning chemicals), and physical (e.g., glass, metal) hazards at every stage of handling and service.

The USDA and FDA define the seven HACCP principles as: hazard analysis, identifying Critical Control Points (CCPs), setting critical limits, monitoring, corrective actions, verification, and recordkeeping. An effective HACCP plan builds on good prerequisite programs (e.g., sanitation, staff training, supplier control) and applies these seven principles to your specific menu and processes

Company name:

Date: _________

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

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Why are restaurant HACCP plans important?

Restaurants need HACCP plans to prevent foodborne illness. CDC data show about 800 foodborne outbreaks are reported annually in the U.S., and most involve restaurants. A written  or digital HACCP plan helps chefs and managers proactively control risks (e.g., hot and cold temperatures, cross-contamination, allergens) instead of reacting after illnesses occur.

They also align with FDA’s Food Code philosophy of Active Managerial Control, which refers to how management sets policies and checks (rather than hoping for good luck) to keep kitchens safe. Note that for most restaurants, HACCP is voluntary, but it is recommended. Some specialized processes (e.g., curing, smoking, using additives instead of heat) may legally require a HACCP plan or health department variance.

In any case, using a HACCP plan demonstrates commitment to food safety and compliance with FDA/USDA guidelines.

How to write a HACCP plan for a restaurant (step-by-step)

To create a HACCP plan for your restaurant, follow these steps aligned with FDA/USDA guidance and the seven HACCP principles. Each step should be documented. Use bullet lists or tables for clarity, and keep procedures simple to train staff.

1. Form a HACCP team and establish prerequisite programs

Gather a small team of key staff (head chef, kitchen manager, quality/safety person) to develop the plan. Review and document your prerequisite programs (e.g., sanitation SOPs, equipment calibration, pest control, employee hygiene, supplier approval).

These programs create the foundation for HACCP. Ensure all PRPs are up-to-date and auditable. FDA guidance emphasizes that all prerequisite programs should be documented and regularly audited as part of HACCP design.

2. Describe menu items and draw a process flow diagram

List the specific foods/processes covered by the plan (e.g., grilled chicken sandwich, broiled salmon). Write a brief product description (e.g, ingredients, packaging, shelf life).

Draft a HACCP flow diagram that outlines each step of the process from receiving ingredients to serving. For example: receiving raw chicken → storage → thawing/prep → cooking → hot hold/serve → cooling leftovers → cold storage → reheating). Verify the flow on-site. This visual map will guide your hazard analysis.

3. Identify and analyze hazards (HACCP Principle 1)

For each step in the flow, list potential food safety hazards:

• Biological hazards: Pathogens like Salmonella, Listeria, E. coli that could grow or survive.
• Chemical hazards: Cleaning agents, allergens, or toxic food residues.
• Physical hazards: Glass, metal shards, bones, or other foreign objects.

Consider how each hazard can enter or grow in the food. For example, raw poultry may carry Salmonella (biological) and bone fragments (physical). Document the likely hazard(s) at each step.

Check out our free hazard analysis template.

4. Determine Critical Control Points (HACCP Principle 2)

A CCP is a point where you can apply a control measure to prevent or eliminate a hazard. Use a decision logic (e.g., USDA’s CCP decision tree) to decide if a step is a CCP. Common critical control point examples in a restaurant include cooking and reheating, where a time/temperature kill-step prevents food poisoning pathogens.

For example, cooking chicken thoroughly is a CCP because it eliminates Salmonella. As the FSIS defines: “A Critical Control Point (CCP) is a step in a food production process at which a control can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels.” Mark each step in your flow as CCP or not, with justification.

5. Establish critical limits for each CCP (HACCP Principle 3)

For every CCP, define a measurable critical limit that distinguishes safe from unsafe. These limits are based on science or regulation. For example, write the critical limit next to each CCP (e.g., Cooking: Temp ≥165 °F). Non-CCP steps may have “limits” that are preventive (e.g., refrigerator ≤41 °F as a requirement in Good Practices).

• Cooking: Poultry must reach ≥165 °F (73.9 °C) internal temperature to kill harmful bacteria. (This FDA/USDA minimum is your critical limit.)
• Hot holding: If cooked chicken is held before service, hold it at ≥135 °F to prevent bacterial growth.
• Cooling: If you cool large portions, FDA rules say cool from 135 °F to 70 °F within 2 hours, and to 41 °F within an additional 4 hours. You can combine these as “cool from 135 °F to 41 °F in ≤6 hours”.
• Reheating: Leftover chicken should be reheated to 165 °F before serving.

6. Set up monitoring procedures (HACCP Principle 4)

Determine how you will check each CCP (and key limits at non-CCP steps) during operation. Monitoring can be continuous or periodic (e.g., measuring temperature every batch, or hourly logging of fridge temps). Specify who does it, how, and how often.

This could sound something like: use a calibrated probe thermometer to check the internal temperature of each cooked chicken batch, or record cooler temperatures twice a shift. CPP monitoring must be documented in logs. (FDA guidelines say records are needed to verify HACCP is working.)

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7. Define corrective actions (HACCP Principle 5)

Use a corrective action plan to determine what to do if monitoring shows a limit has been exceeded. The action must ensure unsafe product isn’t served. Here are a couple of examples:

• If cooked chicken measures below 165 °F, continue cooking until the proper temperature is reached and then discard the batch of any product not brought up to limit.
• If fridge temp rises above 41 °F, adjust or repair unit; if food has been in danger zone too long, discard it.

Write corrective steps for each CCP and any other critical step.

8. Verify HACCP system (HACCP Principle 6)

Verification means checking that the plan works. This may include calibrating thermometers regularly, reviewing records, conducting internal audits, or even microbial testing of finished products. Assign someone (e.g., QA manager) to review HACCP records weekly and verify that monitoring and corrections were done properly.

Document these verification activities and periodically validate that critical limits (like cooking temps) are scientifically adequate to control hazards.

9. Keep documentation and records (HACCP Principle 7)

Maintain all HACCP documents including the plan itself, hazard analyses, and all monitoring logs. Recordkeeping is essential for compliance and traceability, so keep calibration certificates, temperature logs, corrective action forms, and staff training records.

The FDA stresses that an HACCP plan must include “record-keeping and documentation” procedures. Store these records for a defined period (e.g., 1-2 years) in case of inspections or audits.

Each of these steps should be clearly written in your HACCP plan. Keep explanations concise and action-oriented (e.g., “Control measure: Cook to 165 °F. Monitoring: Use thermometer on each batch”) so that staff can easily follow them.

How to maintain and update your HACCP plan

Once your HACCP plan is written, it’s not a set-it-and-forget-it document. It needs to be reviewed and updated regularly to stay relevant and compliant. Neglecting continuous improvement in your restaurant operations can eventually lead to food safety non-compliance.

That's why restaurants should:

• Review the entire plan at least once per year
• Update it anytime there is a major menu change, new equipment, or a shift in food preparation processes
• Reassess hazards and CCPs if introducing a new cooking method (e.g., sous-vide, smoking, fermentation)
• Document all revisions with a version number and date
• Re-train staff anytime the plan changes

Health inspectors or auditors may ask for your most recent version and training records, so keeping this current shows strong managerial control.

Sample HACCP plan table: cooking and storing chicken

Below is a breakdown of what's included in the restaurant HACCP table for a common restaurant process: cooking raw meat such as chicken and storing the cooked product. This illustrates how to list steps, hazards, control measures, CCPs, limits, monitoring, and actions.

Great, here is the reformatted sample HACCP plan section from your article, now presented in a clean, structured bulleted list format for better blog compatibility:

Receiving Raw Chicken

• Hazards: Biological (Salmonella), Physical (bones), Chemical (residues)
• Preventive Controls: Purchase from approved vendors, check delivery temperature
• CCP: No
• Critical Limit: Must be ≤ 41 °F at delivery
• Monitoring: Log temperature at the time of receipt
• Corrective Action: Reject shipments above 41 °F
• Verification: Conduct supplier audits and spot checks
• Records: Delivery temperature logs, supplier documentation

Storing Raw Chicken

• Hazards: Bacterial growth, cross-contamination
• Preventive Controls: Refrigerate at or below 41 °F, store raw separately
• CCP: No
• Critical Limit: Refrigerator temperature ≤ 41 °F
• Monitoring: Log fridge temperatures at least twice per day
• Corrective Action: Adjust temperature or discard unsafe food
• Verification: Review logs, inspect refrigeration units
• Records: Daily refrigeration logs

Cooking Chicken

• Hazards: Pathogenic bacteria (e.g. Salmonella)
• Preventive Controls: Cook to required internal temperature
• CCP: Yes
• Critical Limit: Internal temperature ≥ 165 °F
• Monitoring: Check and record temp of each batch using a calibrated probe thermometer
• Corrective Action: Continue cooking until proper temperature is reached
• Verification: Supervisors oversee cooking and calibrate thermometers regularly
• Records: Cooking temperature logs

Hot Holding cooked chicken (if used)

• Hazards: Bacterial growth if food cools below safe temperature
• Preventive Controls: Maintain food temperature at or above 135 °F
• CCP: No
• Critical Limit: Holding temperature ≥ 135 °F
• Monitoring: Perform hourly temperature checks
• Corrective Action: Reheat food to 165 °F or discard
• Verification: Inspect and calibrate hot holding equipment
• Records: Hot holding temperature logs

Cooling Cooked Chicken

• Hazards: Clostridium perfringens spore growth
• Preventive Controls: Cool food rapidly using shallow pans or ice baths
• CCP: Yes
• Critical Limit: Cool from 135 °F to 70 °F within 2 hours, and from 70 °F to 41 °F within the next 4 hours
• Monitoring: Log temperatures at 2-hour and 6-hour marks
• Corrective Action: Use rapid cooling methods; discard if time/temp not met
• Verification: Supervisor reviews cooling logs; check equipment performance
• Records: Cooling time and temperature logs

Storing Cooked Chicken

• Hazards: Bacterial growth, cross-contamination
• Preventive Controls: Store cooked food promptly in clean, labeled containers
• CCP: No
• Critical Limit: Storage temperature ≤ 41 °F
• Monitoring: Check and log refrigerator temps daily
• Corrective Action: Adjust fridge or discard food if in danger zone
• Verification: Equipment inspections and periodic log audits
• Records: Storage logs and leftover labels

You can adapt it to your menu and processes. A downloadable PDF version of this sample template is available.

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Each row above is annotated as follows:

• Potential food safety hazards list the biological (B), chemical (C) or physical (P) hazards for that step.
• Preventive controls describe the standard safe practices or prerequisite programs in place (e.g., approved suppliers, sanitation).
• CCP? indicates whether that step is designated a Critical Control Point. In this example, Cooking and Cooling are shown as CCPs because they directly eliminate or limit the growth of pathogens.
• Critical limits state the safety threshold at a CCP (or key limit for control). For instance, cooking chicken to an internal temperature of ≥165 °F meets USDA/FDA safe cooking guidelines.
• Monitoring explains how staff will measure the control. For cooking, it is “measure internal temp each batch with a thermometer.”
• Corrective Actions detail what to do if monitoring shows the limit wasn’t met (e.g., “if temp <165 °F, continue cooking and re-check”).
• Verification covers audits and checks that the HACCP plan is followed correctly (e.g., calibrating devices, supervisor reviews).
• Records notes what forms or logs must be kept (e.g., cooking temp logs, cooling charts).

This sample plan emphasizes practical, measurable controls rather than just theory. Each critical step has specific criteria and actions, ensuring compliance with FDA/USDA guidelines and making training simpler for staff.

What are the most common HACCP mistakes in restaurants (and how to avoid them)?

Avoiding common pitfalls can save your team from safety risks and failed inspections. These are the errors seen most often in restaurant HACCP plans:

Skipping hazard analysis

This results in a vague or incomplete plan that doesn't reflect real food safety risks. Without clearly identifying hazards, your controls may miss key risks like allergen cross-contact or undercooked proteins.

Practical tip: Use a hazard analysis worksheet and review each menu item step-by-step to document biological, chemical, and physical risks.

Listing too many CCPs

Over-marking steps as CCPs can overwhelm staff and distract focus from the truly critical ones. Not every step is a CCP; some are controlled through standard operating procedures.

Practical tip: Use a decision tree to decide if a step should be a CCP. Only steps that directly prevent or eliminate a hazard should qualify.

Failing to calibrate thermometers regularly

Inaccurate thermometers give false confidence. Cooking to a "safe" temperature is meaningless if the tool reading it is off by 10 degrees.

Practical tip: Set a weekly schedule for thermometer calibration. Keep a log to verify each device has been tested.

Poor recordkeeping

Incomplete, illegible, or backfilled logs put your operation at risk. Inspectors see poor records as signs the plan isn’t really followed.

Practical tip: Assign recordkeeping responsibilities by role and shift. Use checklists or digital tools to standardize entries.

Not training all shifts

It's easy to train the morning crew but forget about evening or part-time staff. This creates gaps in safety and leads to inconsistent practices.

Practical tip: Schedule training across all shifts. Use short, repeatable sessions and require sign-offs from each team member.

Overcomplicating documentation

HACCP plans that are long, technical, or filled with legal jargon won't be used day-to-day. Simplicity increases usability.

Practical tip: Use clear, plain language. Focus each section on what staff need to know and do. Keep SOPs short and visual where possible.

Keeping the plan clear, specific, and realistic makes it easier for your team to follow it every day.

What are the best HACCP tips for different restaurant types?

The core HACCP steps are the same for any food service, but you can tailor the plan to your establishment:

• Full-service and fine dining: Complex menus and multiple cooking methods mean many small CCPs. Pay close attention to processes like sous-vide, slow cooking, sushi (raw fish), or any unusual ingredient prep. Allergen controls are critical in fine dining; include them in hazard analysis. Staff training is key – ensure every cook understands the HACCP plan steps for each station (e.g., grill, oven, pastry).
• Quick-service (fast food): Often has a limited menu and high volume. Focus on CCPs for items like burgers or fried chicken (temperatures, cook times). Use standardized recipes and check points for assembly. Pre-made ingredients (sauce, salads) still need hazard checks (e.g., refrigeration, cross-contamination). Consider emphasizing frequent grilling temp checks and rigorous cooling logs for large batches.
  
• Catering and banquets: Off-site events pose unique risks. Plan for extended transport, holding at events, and reheating at the venue. Cooling and reheating become CCPs: you must chill foods sufficiently after prep and reheat them to the proper temperatures on site. Make sure your plan covers time limits for transport and holding (e.g., insulated containers, ice baths).
• Others (food trucks, cafeterias): Mobile or large-scale kitchens should integrate HACCP with local health code. In food trucks, space is tight, so strict cross-contam controls (e.g., separate cutting boards, gloves) are a form of HACCP preventive control. Large cafeterias often use batch cooking – emphasize batch monitoring and staggered cooking/cooling schedules.

In every case, involve your team in writing the HACCP plan so it reflects real operations, and train staff on how to follow it. Active managerial control (supervisors checking logs and procedures) should reinforce the written plan.

How to train your team to follow the restaurant HACCP plan

A HACCP plan only works if your staff knows how to carry it out. Training should be part of the plan rollout and a recurring activity in your food safety program.

Trainings should include:

• Onboarding for new employees: Every new hire should receive HACCP training on their first day. This ensures they understand your kitchen’s food safety priorities from the start, reducing the chance of early mistakes.
• Hands-on demonstrations: Don’t rely on printed materials alone. Show employees exactly how to measure temperatures, fill out logs, and follow CCP steps. Demonstrations help reinforce muscle memory and boost long-term adherence.
• Refresher training every 6-12 months or after major updates: Repetition ensures skills stay sharp. Refresher sessions should also be scheduled after any changes to the menu, process, or HACCP plan so everyone stays aligned.
• Sign-off sheets to confirm training completion: Maintain proof of training as part of your HACCP documentation. These records show auditors and inspectors that your staff has been properly trained and is accountable for food safety tasks.

Training records are part of your documentation. These help verify to inspectors that staff know how to implement the plan correctly.

Should you use digital HACCP logs or paper to monitor food safety?

Whether you document your HACCP plan on paper or in a digital system, the goal is the same: keep clear, reliable records that are easy to update and verify.

Paper systems may work well for small kitchens but can be harder to audit, prone to damage, and require more storage space.

Digital systems make it easier to:

• Store and retrieve logs
• Set alerts for missed entries
• Automatically calculate temperature ranges
• Update plan versions without reprinting

Whichever you choose, ensure records are filled out accurately, stored safely, and reviewed regularly. (Of course, as a food safety management software company, we're biased, but we believe you shouldn't delay digitizing food safety, and this is why.)

Digitize your restaurant HACCP plan and food safety monitoring system

FoodDocs is the only digital solution that offers an AI-powered HACCP plan builder. In just one hour, you'll get a comprehensive and working HACCP plan — based on your specific business operations — that you can start using quickly in your HACCP system. No more long hours of meetings and revisions.

And, if needed, you can fully customize the HACCP plan and make updates as your operations change or based on an inspector's or auditor's feedback!

FoodDocs' HACCP system also supports your monitoring and traceability needs

The smart HACCP system includes the most important components of a food safety plan by getting your answers to basic questions during the setup process.

Our solution cross-references the information with our digital food safety knowledge library and uses artificial intelligence to generate the template. Some of the food safety questions include:

• What is your business type?
• What raw materials are used?
• What kind of food do you sell?
• How big is the volume?
• What duties do you have in your business?

As seen in the example of the HACCP plan above, our digital solution can generate the most important information for you. What's even greater is that you can customize the information to fit your business better.

Our system generates a customizable HACCP plan template based on your answers to a few questions about your business. This helps us identify the necessary procedures and forms related to your food business and tailor the HACCP plan for you. 

Here is an example of the contents of a HACCP plan template you will get when you sign up with us at FoodDocs.

• Basic and advanced prerequisite programs
• Flow chart of your food operations
• Identification of hazards and a complete analysis table
• Established critical control points
• Established critical limits
• CCP monitoring procedures
• Verification procedures
• Record-keeping and documentation procedures 

In addition to the AI-powered HACCP Plan builder, FoodDocs also offers an all-in-one food safety monitoring and traceability system. Check out the two-minute FSMS explainer video below:

Frequently asked questions about restaurant HACCP plans