HACCP Plan
Prepared to FDA Food Code 8-201.14. Process: ______________________ Version: ______ Date: ____________
(A) General information
Who you are and how the reviewer reaches you.
- Business legal name
- Trading name (DBA)
- Permit holder
- Food establishment address
- County
- Permit number
- Contact name, phone and email
- Person in charge of this process (name, title)
- Person who verifies (name, title)
(B) Types of TCS food controlled by this plan
Group menu items by how they are made, not by menu section. Example: raw beef, whole intact cuts, sealed raw, cooked sous vide, cooled and held in the bag.
- Category 1 and its menu items
- Category 2 and its menu items
(C) Flow diagram for each food or category
Every step in order, from receiving to serving, with the critical control points marked. Draw what your cooks actually do.
Receive → Store → Prepare → ... → Serve. Mark each critical control point "CCP".
(D) Ingredients, recipes, equipment and procedural controls
Recipes or formulations; equipment by name (sealer, circulator, chiller, monitored refrigeration, thermometer accurate to ±2°F (4-203.11(B)), pH meter); separation of raw and ready-to-eat; no bare-hand contact; cleaning the sealer and food-contact surfaces; labels.
- Ingredients and recipe
- Equipment
- Procedural controls
(E) Critical control points summary
One row per CCP. Every critical limit is a number with a unit and a Food Code section, for example cooling 135°F to 70°F within 2 hours (3-501.14(A)(1)).
| CCP | Hazard | Critical limit and section | Monitoring: who, how, how often | Corrective action | Verification | Records |
|---|---|---|---|---|---|---|
(F) Supporting documents
Training plan (who, on what, how they are signed off); blank copies of every log; scientific data if your process goes outside the Food Code.
- Training plan
- Logs attached
- Other supporting documents
(G) Other information required by the regulatory authority
Ask your health department for its checklist before you write: a sample label, equipment spec sheets, a sketch of the prep area, its own application form and fee.
Signature
This plan must be reviewed and approved by your regulatory authority before you begin this process (FDA Food Code 8-201.13). Keep records for as long as your health department asks; for sous vide and cook-chill, at least 6 months (3-502.12(D)(3)(b)).
- Person in charge, name and title
- Signature
- Date
Blank template from clearhaccp.com/haccp-plan-template. Not legal advice. Your regulatory authority decides.