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Free sample plans

HACCP plan examples

11 free sample HACCP plans for restaurant special processes, each laid out in Food Code order with a flow chart, a CCP table and every limit cited. Read them, print them, or make one for your kitchen.

Reviewed October 8, 2026 1 official source cited

Sous vide and cook-chill

HACCP plan

Sous vide beef short rib

Cook, Cool, Cold hold (34°F)

3 CCPs · 34°F, 30 days HACCP plan

Sous vide beef steak

Cook, Cool, Cold hold (41°F)

3 CCPs · 41°F, 7 days HACCP plan

Sous vide chicken breast

Cook, Cool, Cold hold (41°F)

3 CCPs · 41°F, 7 days HACCP plan

Cook-chill chicken soup

Cook, Fill and seal, Chill, Cold hold, Reheat for hot holding

5 CCPs · 34°F, up to 30 days

Vacuum packing (ROP)

HACCP plan

Vacuum-packed raw beef portions

Label and date, Cold hold, Cook

3 CCPs · 41°F, 30 days HACCP plan

Vacuum-packed frozen fish

Frozen before, during and after packing, Label, Thaw

3 CCPs · Frozen until used HACCP plan

Vacuum-packed cheese

Cheese type, Label and use-by, Cold hold

3 CCPs · 41°F, 30 days

Sushi rice, curing and smoking

Variance + plan

Acidified sushi rice

Acidify (pH test)

1 CCPs · Room temperature, per the variance Variance + plan

Salmon gravlax

Parasite destruction, Cure (cold), Cold hold and date mark

3 CCPs · 41°F, 7 days Variance + plan

House-cured bacon

Formulation (weighing the cure), Dry cure (walk-in), Hot smoke (cook), Cool

4 CCPs · 41°F, 7 days Variance + plan

Hot-smoked trout

Hot smoke (cook), Cooling, Cold hold and date mark

3 CCPs · 41°F, 7 days

Rather start from blank?

The free HACCP plan template has every section in Food Code order with what to write in each, and the free log templates cover the records.

Frequently asked questions

Can I copy a sample HACCP plan?
You can use it as a guide. A plan reviewer expects your business, your recipe, your equipment and your staff in it, so a copied sample is usually sent back. The samples show the shape and the Food Code limits; the blanks are what makes it yours.
Is there a PDF of these examples?
Every sample prints cleanly to one PDF from your browser (use Print, then Save as PDF). A plan you build in ClearHACCP comes as a finished PDF with a cover letter, logs and labels.
What order does a HACCP plan follow?
The Food Code lists the parts in 8-201.14: (A) general information, (B) the foods, (C) a flow diagram, (D) ingredients, equipment and procedures, (E) the critical control points, (F) supporting documents such as training and logs, and (G) anything else your regulatory authority asks for. Every sample here follows that order. Read the full guide.
Which example fits my kitchen?
Start from the process, not the dish. If you bag and cook, start with sous vide. If you only vacuum pack raw meat to save space, start with the raw beef plan, and check whether you even need one: bags opened within the no-plan window need no plan. Check free.

Sources

  1. FDA Food Code 2022, full text (PDF)

Every temperature, time and pH on this page is quoted from the FDA Food Code 2022 with its section number. Your state or county may run an older edition or add its own rules, and only your regulatory authority approves a HACCP plan or grants a variance. This page explains the rules in plain words; it is not legal advice.

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